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
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
Prep time: 20 minutes
Cook time: 3 to 3 1/2 minutes
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.