Flavorful, easy and delicious kale salad. Takes just a few minutes to prepare and is even better the second day.
· 6 c. curly kale, washed
· ½ c. grated Parmesan cheese
· ½ c. croutons (optional)
· ¼ c. pine nuts
· Handful of cherry or grape tomatoes, halved (optional)
· 2 T. extra virgin olive oil
· 1 T. lemon juice
· 1 ½ tsp. honey
· 1 tsp. balsamic or white wine vinegar
· ½ tsp. minced garlic
· ¼ tsp. salt
· ¼ tsp. pepper
Chop up your kale and put into a large salad bowl.
In another bowl, whisk together the olive oil, lemon juice, honey and vinegar. Stir in the garlic, salt & pepper. Pour this mixture over the kale and stir well to coat the kale. Place into the refrigerator.
Toast the pine nuts in a small skillet over medium heat. Be careful to not let them burn. They are done when they smell fragrant and are close to turning golden. Once they are done, place into a small bowl.
When you are ready to serve the salad, add in the Parmesan cheese, tomatoes, and croutons and toss the salad. Top with the pine nuts and serve.
A serving is one cup and each serving has roughly 10 carbs.
This salad pair’s great with pastaserved with Bolognese sauce, with my Glazed sirloin chops, or with my 15 BeanSoup.
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