My kind of salad…dark green and leafy, nuts and cheese, dried cranberries and fresh apple. A flavor explosion in your mouth.

INGREDIENTS                                       (click photo to enlarge)

Kathy Kale-ler Salad4 cups very finely chopped or slivered curly kale ( washed very well)
2 tablespoons coarsely chopped toasted almonds
2 cups cooked quinoa
1 sweet apple, diced
1 ounce sharp Cheddar cheese, diced
1 clove of garlic, smashed and chopped
3 tablespoons fresh organic lemon juice plus lemon zest
6 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan
Dash of sea salt to taste
Dash of black pepper to taste

DIRECTIONS

Combine the kale, almonds, apple and cheddar in a large bowl.
Whisk together the lemon juice, salt, garlic and olive oil. Pour over the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
Serves four to six. You can dress this salad 30 minutes before serving as the kale will hold up with the dressing.