Kale Salad

My cousin Polly, a happy vegetarian, brought this side dish to Thanksgiving last year. It provided much needed balance to the creamy sweet potato casserole and all those rich desserts. Since then, I’ve made it twice and turned it into a main course by topping it with thinly sliced smoked salmon. Makes 6-8 side dish servings or, with smoked salmon, 4-6 main course servings.
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Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 6 servings

¼ C. extra virgin olive oil

3 Tb. lemon juice

Pinch of salt

Pinch of sugar

1, 10-oz. bag kale*

½ C. pecan or walnut pieces

Parmesan cheese, (optional)

8 oz. smoked salmon (optional)

*You can find kale prewashed, stemmed and torn into bite-sized pieces in many grocery stores. If you can find only bunches of kale, make sure you wash the leaves well and remove those tough stems.



Whisk together olive oil, lemon juice, salt and sugar. Massage into kale. (You might feel silly doing this, but it helps to distribute the dressing evenly and to wilt the kale.) Add nuts and toss.


Right before serving, top each salad with a small wedge of Parmesan or, using a vegetable peeler, slice a few “ribbons” of Parmesan on top of each salad.

View instructions at
County Lines Magazine

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