Sweet-Tart Kale Salad (Plus How To De-Stem Kale)

Who takes kale salad to a potluck picnic? I do! (Is that weird?)

Wherever I take it, this salad gets rave reviews–and many requests for the recipe. Now it’s featured in my new book Cooking Light Dinnertime Survival Guide.

Bonus: This salad actually gets better with time, as the lemony dressing softens the leaves.

A month’s worth of dinners, figured out for you.

Grab my 4-week meal plans with recipes, shopping lists, and picky eater tips for every meal.

I need that!

Speaking of those leaves, scroll down for an easy how-to on removing the tough center stem from kale.

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Sweet-Tart Kale Salad

Yield: 6 Servings

Prep Time: 8 minutes

Total Time: 8 minutes

Though kale can be chewy, the lemony dressing softens the leaves the longer it's stashed in the fridge.

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Ingredients

• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 6 cups loosely packed chopped kale
• 1/4 cup chopped dried cherries
• 1/4 cup chopped pecans

Instructions

1. Combine the first 4 ingredients in a large bowl, stirring well with a whisk.
2. Add remaining ingredients, tossing to coat.
3. Serve immediately or cover and store in refrigerator up to 2 days.

Nutrition Information:

Yield: 6 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 169Sodium: 124mgCarbohydrates: 13gSugar: 5gProtein: 4g

Photo at top from Cooking Light Dinnertime Survival Guide

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