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Kale Salad with Lemon Dijon Dressing | VitaMedica
Healthy Kale Salad

Kale Salad with Lemon Dijon Dressing

About 4 to 6 Servings

Download PDF of Recipe

 

Ingredients:

Dressing:

1/3 cup extra virgin olive oil

Juice from 1 Lemon

2 Tbsp Dijon mustard

Cayenne pepper

Salt and freshly ground black pepper

 

Salad:

1 bunch kale, stems removed, cut into small pieces

1/3 cup dried cranberries

¼ cup sunflower seeds

Parmigiano-Reggiano cheese

 

Instructions:

To Prepare Dressing:

In a small bowl combine all of the dressing ingredients.  Whisk until ingredients are well blended.  Season with salt and freshly ground pepper to taste.

 

To Prepare Salad:

In a salad bowl thoroughly toss kale leaves with dressing.  Add cranberries, sunflower seeds and Parmigiano-Reggiano cheese and toss.  Serve in salad bowls.

 

Preparation Tips:

Lacinato kale, also known as Tuscan kale or Dino kale makes a great salad. The leaves are softer and not quite as tough as curly kale.

 

Unlike other leafy greens, kale lasts a long time. You can trim the leaves from the stem, cut into small pieces and then store in a Ziploc bag in the fridge.  Just be sure to dry leaves thoroughly with a paper towel or clean dish cloth before tossing with dressing.