1 1/2 lb. red or green kale, stemmed, chopped, rinsed, and patted dried (15 cups)
5 Tbsp. lemon juice
1/4 cup extra-virgin olive oil
2 Tbsp. honey
1 shallot, minced (I used thinly sliced red onion - about 1 loosely packed cup)
1/2 tsp. crushed red pepper
1 Honey crisp apple, cored and sliced
1 cup pecans halves, toasted and chopped
1 cup pitted dates, chopped (10 dates)
3 oz. Pecorino Romano cheese, shaved (you can also use Parmesan cheese)
This is a fabulous Fall salad that I found in Better Homes and Garden in the November 2015 edition. I listed the ingredients and directions as it was printed, but I have made a couple of changes after making it a couple of time. A great Thanksgiving dinner salad!
1. In a large salad bowl combine kale, 3 Tbsp. of the lemon juice, and 1/4 tsp. kosher salt. Massage kale 5 minutes to tenderize.
2. Whisk together the remaining lemon juice, olive oil, honey, and 1 tsp kosher salt, and crushed red pepper.
3. Toss kale with apple, red onion, pecans, dates, and cheese. Add dressing and toss to coat.
Makes twenty-four 1/2 cup servings.
Toasting the pecans: Don't skip this step. It will bring out the flavor of the pecans. Place the pecans in a dry pan on top of the stove. Turn the heat up to medium and gently toss for about 2-3 minutes. Cool before adding to salad.
Learn more about the health benefits of kale
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