Easy Kale Salad
A fast and easy salad with white raisins, pine nuts, Parmesan and a touch of lemon!
Equipment
- 1 Large Mixing Bowl
- 1 chef's knife
- 1 liquid measuring cup, spoons
- 1 lemon zester
- 1 oven
- 1 Baking Sheet
- 1 juicer
Ingredients
- 1 large bunch kale, washed, de-stemmed and torn into small pieces - about 10 C
- 1/2 C white raisins
- 1/2 C Parmesan cheese, finely grated
- 1/2 t lemon zest
- 2 T lemon juice, from zested lemon
- 1/4 C olive oil
- 1 T maple syrup
- 1 t rice vinegar, optional
- salt and pepper, to taste
- 1/2 C toasted nuts- pine nuts, pecans, almonds or walnuts
Instructions
- Preheat oven to 375°.
- Add chopped nuts or pine nuts in an even layer on a baking sheet with sides and bake in preheated oven until lightly toasted. Set aside to cool before adding to salad.
- Wash, de-stem and cut kale into bite sized pieces and add to a large mixing bowl.TIP: Buying the bag of already washed and torn kale is a timesaver. When using prepared kale, about 10 C of kale is about what I use to create this recipe.
- Zest and juice lemon and then add both to a container to make dressing.
- Add olive oil, a sprinkle of salt and pepper, vinegar (optional), and maple syrup to lemon zest and juice and use a whisk or immersion blender to create dressing.
- Pour dressing over kale and stir to evenly coat the kale.
- Sprinkle with Parmesan, nuts and raisins.
- Serve immediately.
Notes
Such a light and easy salad that's a perfect addition to summer menus and grilling favorites. For a great lunch recipe, top individual portions with grilled steak or chicken.
TIP: Feel free to add more kale to balance out the dressing to have equal proportions. An addition of a T of honey is loved in this dressing, too.
TIP: If you have those with nut allergies, serve the nuts on the side to allow guests to add to their salad after serving.
Enjoy!