Red Currant Salad

Recipe by Rebecca Dienner for The FruitGuys

INGREDIENTS

• 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)

Dressing

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

PREPARATION

1. In a large salad bowl, whisk the ingredients for the dressing until well mixed.
2. Add all the salad ingredients excluding feta cheese if using and toss well.
3. 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.