kale salad with pine nuts, currants and yes, parmesan

Makes 6-8 servings,  leftovers are great the next day.

Ingredients:

2 Tb currants
7 Tb white balsamic vinegar, divided
1 Tb unseasoned rice vinegar
2 Tb olive oil
1 Tb honey
1 tsp salt
2 bunches kale
2 Tb toasted pine nuts
parmesan cheese shavings

Place currants in small bowl with 5 Tb white balsamic vinegar.  Let soak overnight (or warm in microwave to soften). Drain and discard vinegar.

Whisk remaining 2 Tb white balsamic vinegar, rice vinegar, honey, oil and salt in large bowl.  Add kale, currants and pine nuts; toss to coat.  Let marinate 20 minutes at room temperature, tossing occasionally.  Season to taste with salt and fresh ground pepper.  Sprinkle cheese shavings over salad and serve.

Favorite Cucumber Salad

Cucumbers, any variety (English, pickling or regular), about 1 pound
1/2 red or vidalia onion
3 TB apple cider vinegar
1/2 tsp salt
1/4 tsp pepper
1 TB sugar
1 tsp dried dill

Wash and slice the cucumber lengthwise, remove the seeds and slice thinly.
Run the tines of a fork along the sides of the cuc to add a decorative element.
Thinly slice the onion. I prefer to make half-round slices. Combine the salt, sugar, vinegar and dill.
Add the cucumbers and onions, mix well. I use a large jar which I can stand upside down to evenly distribute the dressing.
Refrigerate at least 30 minutes before serving.

3 Bean Salad - tastes like the real thing

We love three bean salad but the brand we prefer only comes in quart sized jars. Here's a low-fat, delicious recipe that can be easily be doubled to serve a crowd. Use canned, fresh or frozen cut green beans and for variety, try Italian beans (wide beans). Prepare the day before serving for the beans to become flavorful.

Ingredients:

2 cans - 15 oz. size Del Monte cut green beans

1 can Goya Garbonza - chick peas

1 can Goya dark red kidney beans

1/2 onion - red or white, thinly sliced

1/2 C white wine vinegar

1 tsp extra virgin olive oil

1 tsp dried basil

1 tsp dijon or mild mustard

1/2 tsp salt

1/4 tsp Penzeys Mural of Flavor (salt-free herb blend)

1/2 tsp dried parsley

1 TB Splenda or sugar

Combine and mix all ingredients. Refrigerate overnight to serve the next day.