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Ingredients

3 tablespoons balsamic vinegar 1 tablespoon olive oil 1 tablespoon lime juice 1 tablespoon light soy sauce ½ cup halved cherry tomatoes ¼ cup shredded carrots 1 tablespoon canola oil 1 tablespoon pine nuts 1 tablespoon chipotle pepper flakes 2 cups baby kale, shredded

Nutrition Info

213.2 calories carbohydrate: 15.3 g cholesterol: : - fat: 16.7 g fiber: 2.7 g protein: 3.9 g saturatedFat: 1.9 g servingSize: - sodium: 495.2 mg sugar: 4.2 g transFat: : - unsaturatedFat: : -

Combine balsamic vinegar, olive oil, lime juice, and soy sauce in a small bowl. Add cherry tomatoes and carrots. Cover and set aside, letting tomatoes and carrots absorb the dressing for at least 15 minutes.
Heat a skillet over high heat. Add canola oil, pine nuts, and chipotle pepper flakes. Cook until pine nuts are crispy and covered with flakes, 1 to 2 minutes. Remove from heat and let cool.
Place kale in a serving bowl. Top with tomato-dressing mixture. Sprinkle toasted pine nuts and chipotle flakes on top.

2 servings

A spicy twist on the traditional tomato and kale salad!