This kale salad recipe has become a standard at our house. It’s nutritious, delicious, and easy to make. I’ve found variations on the Internet and devised my own. We especially like the dressing, using it on other green salads and also mixing it in with quinoa salad.
Speaking of variations, I occasionally toss in small slices of hard Parmesan cheese or crumbled feta. I encourage you to experiment with your own favorite garnishes.
Serves 4 Preparation Time: 15 minutes Chill time: 1 hour
Salad Ingredients 2 medium bunches of kale 1/3 cup pine nuts 1/3 cup dried sweetened cranberries
Dressing Ingredients *2 large garlic cloves, minced 1/4 cup fresh lemon juice (about 1 lemon’s worth) 3 tablespoon extra virgin olive oil 1/4 teaspoon fine grain sea salt Dash freshly ground black pepper.
*I use Ready to Use Minced Garlic from a jar. So easy!
Dressing Instructions 1. If using whole garlic, process all the ingredients in blender until the garlic is barely noticeable to the eye. 2. If using pre-minced garlic, put all the ingredients in a jar and shake until well mixed. 3. Adjust ingredients to taste.
Salad Directions 1. Tear kale leaves away from stems and finely chop or shred the leaves. Discard the stems or use in smoothies. 2. Wash kale and spin dry 3. Place in a serving bowl, add dressing, tossing to coat leaves well, and chill for one hour. 4. Garnish with cranberries and pine nuts just before serving.
I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.
Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.