Baby Kale Salad with Apples and Cheddar
| Prep Time | 10 minutes |
| Servings |
servings
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Ingredients
- 4 cups very finely chopped baby kale or slivered curly kale or Russian kale (about 6 ounces on the stem or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
- 2 tablespoons coarsely chopped toasted almonds
- 1 large apple sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, or Honeycrisp, cored and cut in 1/4-inch dice
- 4 teaspoons low-fat cheddar cheese --- shredded
- 2 tablespoons fresh lemon juice
- Salt to taste or salt subtitute
- 1 small garlic clove puréed
- 4 teaspoons extra virgin olive oil
Ingredients
|
Instructions
- Combine the kale, almonds, and apple in a large bowl.
- Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Divide among 4 plates and sprinkle 1 teaspoon of the cheese over the top each, and serve.
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