- For the Dressing
- 1/4 cup finely diced shallots (1 medium or 2 small)
- 1/4 cup STAR Roasted Garlic Infused Olive Oil
- 2 tsp. honey
- 2 Tbsp. fresh lemon juice (about 1/2 a lemon)
- 1/2 tsp. salt
- 1/4 tsp pepper
- For the Salad
- 8 cups Kale, rib removed, washed and torn into pieces
- 1/2 cup chopped dates
- 1/2 cup almond slices
- 1/2 cup parmesan cheese
Mix the dressing ingredients together until well-blended. Set aside.
In a large bowl, combine kale, dates and almonds and toss to distribute. Add the dressing and mix well to coat the kale.
Cover and refrigerate for at least 1 hour, up-to overnight. The flavors will intensify as the salad sits. Just before serving, add the Parmesan cheese and toss to serve.
Recipe developed by: http://www.bakeyourday.net
Prep Time: 5 mins
Total Time: 5 mins
Time: 2 hrs 15 minsServes: 4
Time: 25 minsServes: 8
Time: 30 minsServes: 4