The recipe for my grandma’s traditional banana pudding was something she always cooked from memory, but I had her explain it to me so I could write it down. She once owned and operated a country club and restaurant. She is a phenomenal cook, but she creates everything from memory and doesn’t use any measuring devices.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons agave nectar
- 1 tablespoon white wine vinegar
- ½ tablespoon extra-virgin olive oil
- 2 cups kale, chopped
- 5 large strawberries, sliced
- 2 tablespoons pine nuts
- ¼ cup chopped walnuts
- 2 ounces BelGioioso Fresh Mozzarella Pearls cheese
Instructions
- In a small bowl, whisk together agave, vinegar and olive oil. Add to kale and mix until leaves are coated. Transfer to a bowl and top with strawberries, pine nuts, walnuts and Fresh Mozzarella.
Nutrition Facts
| Calories | 150 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 3 g |
| Sodium | 58 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |