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Kale Salad with Dates, Almonds & Garlic-Shallot Vinaigrette
8
5 mins
Ingredients
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For the Dressing
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1/4 cup finely diced shallots (1 medium or 2 small)
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2 tsp. honey
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2 Tbsp. fresh lemon juice (about 1/2 a lemon)
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1/2 tsp. salt
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1/4 tsp pepper
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For the Salad
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8 cups Kale, rib removed, washed and torn into pieces
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1/2 cup chopped dates
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1/2 cup almond slices
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1/2 cup parmesan cheese
Instructions
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1.
Mix the dressing ingredients together until well-blended. Set aside.
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2.
In a large bowl, combine kale, dates and almonds and toss to distribute. Add the dressing and mix well to coat the kale.
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3.
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.
