Crispy Kale Salad

Ingredients

Vinaigrette:
1/3 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon spicy brown or stone ground mustard
Sea salt and pepper to taste

Salad:
8 cups lightly packed 2-inch pieces curly kale, divided
Olive oil cooking spray
Garlic salt to taste
3/4 cup thinly sliced and quartered red onion
1/2 cup Mariani Raisins or Dried Cherries
1/2 cup Mariani Chopped Dates
1/3 cup roasted and salted pistachio kernels or pumpkin seeds
1/2 cup shaved Parmesan cheese

Directions

Prep time: 20 minutes
Cook time: 3 to 3 1/2 minutes
Servings: 4

To prepare dressing, whisk together all ingredients in a small bowl. Cover and chill until ready to use. (May be prepared several days ahead.)

Place 2 cups kale leaves on a large microwave-safe plate and coat with olive oil cooking spray, tossing to coat all sides. (Make sure to discard any stems.) Sprinkle lightly with salt and toss again.

Microwave for 3 to 3 1/2 minutes or until very crisp; let cool.

Place remaining kale in a large bowl with onion, dried fruit and pistachio kernels or pumpkin seeds. Drizzle with dressing and toss well to coat.

Divide between 4 salad plates and top each with equal amounts of crispy kale; sprinkle with Parmesan.

Nutritional Info Per Serving (% based upon daily values)

Nutritional analysis per serving:

Calories: 290, Fat: 16g, Saturated Fat: 3.5g, Trans Fat: 0g, Mono Fat: 9.303g, Poly Fat: 2.403g, Cholesterol: 0mg, Sodium: 260mg, Carbohydrates: 32g, Fiber: 4g, Sugars: 24g, Protein: 9g, Vitamin D: 0mcg (0%), Calcium: 230mg (15%), Iron: 1mg (8%), Potassium: 420mg (8%)

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