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EVERYONE LOVES THIS KALE SALAD WHICH DOESN'T LIKE KALE SALAD

Submitted by:Heather Margolis
Portion size:Ìý1 1/3 cup
Recipe yields:8 servings

Why they submitted this recipe: This recipe is my adaptation of a favorite salad from a restaurant that used to be in the iconic Hollywood Roosevelt Hotel in Los Angeles. Everyone in my family and extended family loves it, and it's one of Lilly's favorite things to eat at home. It's crave-worthy and always requested by our kids for special occasions and when they are home over a break. I have no doubt it'll be an energy booster for all those Buff's energy.

Ingredients

Vinaigrette:

• 1 ½ cup olive oil
• ½ cup champagne vinegar
• 1 tablespoon Dijon mustard
• 6 cloves garlic
• 2 teaspoons salt
• ½ teaspoon pepper
• ½ cup coarsely chopped parsley

Salad:

• 8 cups kale, ribs removed and shredded or finely chopped
• ¼ cup currants (dried cranberries can be used as replacement)
• ¼ cup pine nuts
• 1 cup finely grated Parmesan cheese
• 1 cup of garlic vinaigrette

Directions

Vinaigrette directions:

1. In a blender or food processor, blend olive oil, vinegar, mustard, garlic until well combined.
2. Add in salt, pepper and parsley and blend/pulse until parsley is well chopped.

Salad directions:

1. In a large bowl, mix together the kale, vinaigrette, pine nuts and currants. Currants can also be served on the side instead.
2. Add the Parmesan cheese and toss well.
3. Season with salt and pepper to taste.
4. Note – adding a protein like chicken will make this a complete meal.

Notes

Vegan? Yes
Vegetarian? No
Contains pork? No
Contains alcohol? No