• Leafy greens and kids don't always get along, but this Kale salad will leave them asking for seconds. The recipe matches thinly sliced kale (also known as a chiffonade) with lemon juice, olive oil and crumbled parmigian cheese. Add craisins, quinoa, chopped apples, brown rice, pecans or olives for a more substantive salad. Kids love tossing in the extra ingredients. Depending on how many add ins you use, this can be an entree salad or a side. This salad should keep for a week.

Ingredients

  • 1 lb. raw kale
  • 1 medium bulb fennel
  • 1 cup parmegian cheese (crumbled, like Kraft does, not grated)
  • 2/3 cup lemon juice
  • 1/3 cup olive oil
  • OPTIONAL ADD INS
  • 1/2 cup sweetened, dried cranberries
  • 2 cups quinoa or brown rice
  • 1/4 cup kalmata olives, chopped
  • 1 tart apple, chopped
  • 8 oz white beans, drained
  • 12 oz tofu or chicken
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 25 Min
SERVINGS 6
MAIN INGREDIENT Vegetable
TYPE OF DISH Salad
SEASON/OCCASION BBQ/Potluck
CUISINE American

Preparation

  1. 1. Roll kale leaves together and cut across the rib, thin and place in bowl.
  2. 2. Chiffonade fennel and add to kale.
  3. 3. Dress with olive oil and lemon juice.
  4. 4. If you want to store the salad at this point, place in an airtight container for upto three days in the fridge.
  5. 5. If you choose to add optional ingredients, do so at this point, making sure that nothing is much bigger than a plump craisin.
  6. 6. Add parmigian cheese. Be generous.
  7. 7. Toss and serve.

Rating

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