Sign up for tasty news and updates    Enter email 

Kale Summer Salad

The only thing I hate more than throwing out leftovers is eating leftover salad… with the exception of this kale salad. It gets better everyday. Which makes kale my new vegetable of choice. Make it on Monday and its still crisp and flavorful on Friday. What more can a working girl want?

cropped-kale-salad

Ingredients

  • 1 bunch of kale, rinsed and chopped
  • juice for one freshly squeezed lemon
  • 1/4 – 1/2 cup high quality extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/2 cup toasted pine nuts or pecans
  • 1/2 cup dried cherries
  • 1/4 cup shaved parmesan or crumbled feta cheese

Directions

  1. Combine lemon juice with olive oil and salt.
  2. Toss with nuts, fruit and chopped kale.
  3. Chill for 15-20 minutes before serving.
  4. Leftovers keep for up to a week!

This entry was posted on Wednesday, April 15th, 2009 at 12:00 pm and is filed under Italian, Salad/Soup, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Kale Summer Salad”

  1. healthy comfort food? » Finding Our New Normal Says:
    January 8th, 2011 at 11:30 pm

    [...] enough meat – 2 chicken breasts to feed 5 people, sign me up!  We served it with a summer Kale salad and while it didn’t exactly “go” together, both were still really [...]

Leave a Reply