Kale Salad. Kale doesn’t try to fit in with everyone. The flavor is a bit stronger than your average lettuce so some snub kale; but, the health benefits make her worth getting along with.
A light, lovely dressing is the answer. Coat salad with this healthy dressing as you would a Caesar, and you will be pleasantly pleased, have one more veggie friend, and be a bit healthier than you were yesterday.
Kale Salad
- 1/2 cup pine nuts, toasted in saute pan over medium-high heat for a few minutes
- 1 bunch kale, julienne-cut (thin strips)
- 1 cup raisins or dried cranberries (or a mix of both)
- 8 ounces Parmigiano Reggiano, large grated with a potato peeler
Place all ingredients except parm in a large bowl. Toss together.
Lemon Salad Dressing
- 1/4 cup juice from a fresh lemon
- 3/4 cup extra virgin olive oil
- 2 teaspoons sugar
- Sea salt
- Coarse ground pepper
Simply shake the salad dressing ingredients together in a container with a lid & drizzle on your gorgeous salad. This recipe makes about a cup of dressing so you will have leftovers for another day. Just save in the fridge.
Toss salad until well-dressed.
Top salad with beautiful Parmigiano Reggiano.
Here’s to lean and green… and to more new, bold veggie friends.
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