Source: NYtimes.com/recipes
3 cups finely chopped kale, packed
3 TB slivered almonds
1 large apple (such as Gala), finely diced
2 oz. sharp white cheddar, finely diced
2 TB lemon juice
5 TB olive oil
3 TB grated Parmesan
salt & pepper to taste
Combine kale, almonds, apple, & cheddar in large bowl. Whisk together lemon juice & olive oil; add to the salad & toss well. Top with Parmesan and serve immediately.
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