My favorite Thanksgiving Day potluck item!

Kale and Fig Salad

(I do everything in ounces, that way you can throw it all into one bowl on the scale, so EASY! )

Dinosaur Kale (chopped in small pieces) 3 oz

Olive Oil (I love Bariani’s) 2/3 oz

Balsamic Vinegar 1/4 oz

Roasted Unsalted Pine Nuts or Sunflower Seeds 2/3 oz

Black Mission Figs 5.5 oz

Cooked Pasta (I used Fusilli, any will do!)

A Dash of Tarragon

Salt and pepper to taste

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