Photo Credit: Arthur Bovino
Kale, an excellent source of fiber and magnesium, is the perfect fit for a salad. This hardy leafy green is strong enough that you could keep it dressed for up to a day. This delicious salad bursts with dried cherries and crunchy marcona almonds.
INGREDIENTS
SERVES 8
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2 lb raw kale
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6 tbsp Juice, Lemon
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3 tbsp olive oil
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1 tbsp Vinegar, White Wine
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1 tbsp Whole Grain Mustard
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1 tbsp Basil, fresh
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1/8 tsp Kosher Salt
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1/8 tsp Black Pepper
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1 cup Dried Cherries
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1 cup Marcona Almonds
DIRECTIONS
1
Clean and slice the kale into 1/3-inch wide shreds.
2
In a large bowl, whisk together the lemon juice, olive oil, vinegar, mustard, basil, salt and pepper until it emulsifies.
3
Dress the kale in a large bowl. Use your hands to gently massage the kale between your fingers and palms. Mix and massage thoroughly for 5 minutes until you’ve made your way through the entire bowl.
4
Add dried cherries and marcona almonds and toss thoroughly. Let the salad stand 5 minutes then serve.