We’ve all heard about the bounty of benefits a heaping helping of kale has to offer our stomachs and taste buds, but actually putting the dark, leafy green on your plate is a whole different story.
A favorite among Napa Valley Grille’s celebrity clientele, this kale chopped salad offsets a tart lemon parmesan vinaigrette with plump golden raisins and hearty, mellow quinoa.
Kale Chopped Salad Recipe
Chef Taylor likes to add fresh seasonal fruit as well for an additional pop of flavor and color, like diced apricot, pomegranate or pear.
Ingredients:
- 3 ounces Kale, stemmed and chopped
- 2 ounces Romaine Lettuce, chopped
- 1 tablespoon freshly grated Parmesan Cheese
- 1 ounce golden Raisins, soaked in simple syrup
- 2 ounces cooked Quinoa
- 1 tablespoon toasted Almonds
- 2 ounces Lemon Parmesan Vinaigrette
Directions:
- In a medium-sized mixing bowl, combine kale, romaine, raisins, quinoa, and almonds. Season to taste with salt and fresh black pepper.
- Incorporate dressing and toss.
- Place onto a cold salad plate and garnish with freshly grated parmesan.
Yield: Serves 1.
For more information on a tailored health & nutrition program, contact Dan Prater, ND on 219.613.1161 or via email.
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