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- Preparing Time: 30 minutes
- Total Time: -
- Served Person: 5
- 1/2 teaspoon salt
- 1 pinch salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon ground black pepper
- 2 tablespoons red wine vinegar
- dressing:
- salad:
- 1 tablespoon minced shallot
- 5 pint-sized jars with lids
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 20 cherry tomatoes, halved
- 8 cups stemmed kale, cut into ribbons
- 5 tablespoons freshly grated parmesan cheese
- Carbohydrate 16.3
- Cholesterol 4
- Fat 13.2
- Protein 5.8
- Sodium 521
- Calories 206 calories;
Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined. Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar. Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets. Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.
