Kale, delicious cooked or raw. I've recently begun a love affair with raw kale as a substitute for romaine lettuce and mixed greens in my salads. With its mild flavor, it takes well to vinaigrette, grains, and cheese - all of which are in this salad recipe!
This is a salad that I pack regularly for lunch, but can also be a great side dish to accompany your main course, like chicken or salmon. It's light, bright, and bound to leave you feeling good about your low-calorie lunch decision.
5 cups kale, chopped & stems removed
1/2 cup grated Parmesan cheese
For Honey-Lemon Vinaigrette:
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon honey
1/4 teaspoon garlic powder
1/2 teaspoon parsley
1/4 teaspoon black pepper
1/4 teaspoon salt, or to taste
dash of finishing salt
Serving size: 4
Allow the quinoa to fully cool before adding it to the kale - this will prevent your kale from wilting.
Mix the chopped kale with quinoa and grated Parmesan cheese.
In a small bowl, whisk olive oil, lemon juice, honey, garlic powder, parsley, black pepper, and salt together until smooth.
Spoon over the salad and toss until the greens are fully coated.
Sprinkle a few grains of salt as a finishing touch on the salad before serving.
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