Hope everyone had a Happy Valentine’s Day!! Why not love “you” today by treating yourself to this tasty kale salad! Kale is said to have many health benefits, and I for one am trying to include it in my diet more regularly. There are many articles pointing out these benefits and why “kale is king” and the “queen of greens”!
I just prepared this salad for our Valentine’s Day lunch with my mother, my aunt, and Kev! Everyone raved! It’s as simple, as simple can be! Love all the layers of flavor when you combine this tangy dressing, Parmesan cheese and pine nuts!
Kale Salad
Ingredients:
1 bunch of kale, washed
Dressing:
2 T. fresh lemon juice
1 t. Dijon mustard
2T. plain Greek yogurt (I used 0% fat)
2 T olive oil
2 oz. Parmesan cheese, shaved
¼ c. pine nuts
Tear kale leaves into bit-size pieces, removing the stems and placing in a bowl.
1. tear kale into small pieces
Preheat oven to 375 degrees. Place pine nuts on a baking sheet or pan and toast for 3-5 minutes until golden brown, shaking midway through. Set aside to cool.
Shave Parmesan cheese. A veggie peeler works well for this. Set aside.
To make dressing whisk together lemon juice, mustard, yogurt, and olive oil. Season to taste with salt and pepper.
To bowl of kale, drizzle dressing on top, add Parmesan cheese shavings, and toasted pine nuts. Salt to taste, toss, and serve. If not serving right away, cover and refrigerate.
2. pour on dressing
3. shave parmesan cheese
4. add pine nuts
Thanks for sharing this recipe with me, Robbin! I could eat it ‘til my heart’s content!
