Ingredients with Measurements:
- 1 bunch of kale, stems removed and leaves chopped
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1/4 cup of grated parmesan cheese
- 1/4 cup of dried cranberries
- 1/4 cup of sliced almonds
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, add the chopped kale.
2. In a separate bowl, whisk together the olive oil and lemon juice to make the dressing.
3. Pour the dressing over the kale and massage it into the leaves for a few minutes to help soften them.
4. Add the grated parmesan cheese, dried cranberries, and sliced almonds to the bowl and toss everything together.
5. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 18g
Carbohydrates: 12g
Protein: 7g
Fiber: 3g
Substitutions for ingredients:
- Instead of kale, you can use any leafy green such as spinach or arugula.
- Instead of parmesan cheese, you can use feta or goat cheese.
- Instead of dried cranberries, you can use raisins or chopped dates.
- Instead of sliced almonds, you can use any other nut such as walnuts or pecans.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced apples or pears for a sweet and crunchy addition.
- Add avocado for a creamy texture.
Tips and tricks:
- Massaging the kale with the dressing helps to soften the leaves and make them more palatable.
- Toasting the almonds before adding them to the salad adds extra flavor and crunch.
- Letting the salad sit for a few minutes before serving allows the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional parmesan cheese and sliced almonds.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of roasted vegetables or a crusty bread.
Troubleshooting advice:
If the kale is too tough, try massaging it with the dressing for a longer period of time.
Food safety advice:
Wash the kale thoroughly before using it in the salad.
Food history:
Kale has been cultivated for over 2,000 years and was a popular vegetable in ancient Rome.
Flavor profiles:
This salad is tangy from the lemon juice, salty from the parmesan cheese, and sweet from the dried cranberries.
Serving suggestions:
Serve as a side dish or as a light lunch.
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