Red Currant Salad

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½ cup currants, de-stemmed
2–3 cups cooked grains of choice (brown rice, wild rice, quinoa, etc.)
4 cups kale, roughly chopped into 1-inch pieces (see cook’s note)
1 cup cherry tomatoes, halved
1 peach, sliced into ¼-inch thin wedges
½ cup cucumber sliced into ¼-inch thick rounds and halved
¼ cup mint, roughly chopped
½ cup crumbled feta (optional)

¼ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon grainy mustard
2 teaspoons honey
¾ teaspoon salt
Freshly ground pepper to taste


  • In a large salad bowl, whisk the ingredients for the dressing until well mixed.
  • Add all the salad ingredients excluding feta cheese if using and toss well.
  • Serve over warm cooked grains of choice. Top with feta and freshly ground pepper is using.

Serves 4 as a side salad. Prep time, 10 minutes.

Cook’s note: Massaging raw kale is an option. Place chopped kale in a large bowl, drizzle with a touch of olive oil, and massage with your hands for about 2 minutes until kale is softer, and very dark in color.

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