• 1 large bunch of kale
• 1/2 c. Tuscan Herb Olive Oil
• 3 Tbsp. Pedro Ximenez Sherry Vinegar
or Sicilian Lemon Vinegar or Chianti Wine Vinegar
• 1 clove garlic, chopped
• 1/4 c. pine nuts, toasted
• 1 jar Oasis Sun Dried
• Cherry Tomatoes, drained
• Freshly grated Parmesan cheese to garnish


Trim and discard the thick center rib from each kale leaf, stack the leaves and cut into thin strips across the width. In a large bowl, toss the leaves with the olive oil, vinegar, garlic, pine nuts and tomatoes. Let stand at room temperature for 15 minutes. In the meantime, place pine nuts in frying pan and toast 7 minutes. Continue to toss the nuts. Cool and add to salad. Top with Parmesan cheese and serve.