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You are here: Home / Salads / Kale Salad with Lemon Vinaigrette and Toasted Macadamia Nuts Recipe

Kale Salad with Lemon Vinaigrette and Toasted Macadamia Nuts Recipe

September 14, 2017 By Denise Costello

Kale Salad with Lemon Vinaigrette and Toasted Macadamia Nuts
 
Author: Denise Costello
Recipe type: Salad
Cuisine: American
Prep time:  40 mins
Total time:  40 mins
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A basic kale salad that will win over even the most skeptical hearty-green newbie’s. Great to serve at a potluck because it can sit without getting soggy. It actually gets better after a night in the fridge! So make a double batch to have on hand.
Ingredients
  • ½ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 3 cloves garlic, mashed
  • ½ tsp coarse salt
  • Pinch red pepper flakes
  • 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into ¼-inch shreds
  • ½ cup Grana Padano or Parmigiano-Reggiano cheese, finely grated, plus shavings for garnish
  • 2 Tbs macadamia nuts, toasted and finely chopped (or use walnuts)
Instructions
  1. In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
  2. Add grated cheese and toasted Macadamia nuts and toss.
  3. Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.
3.3.3077
 

Filed Under: Salads Tagged With: Gluten Free, Mediteranian, nuts, salad, seafood

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Hi, it’s Denise Costello, co-founder of Chrysalis Center Meditation and Wellness, your gal who loves her “Sitch in the Kitch”. It’s my creative space where all the magic happens - food, music and internal merriment. Here I will share with you a recipe, meal planning tips, music, and perhaps we'll just dance! Whatever will raise your vibration and make cooking in the kitchen efficient, fun and healthy.

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