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Popular in Food

Lemony Kale Salad with Tomatoes

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  • Makes: 8 servings
  • Serving Size: 1 3/4 cups
  • Yields: 14 cups
  • Prep: 25 mins

Lemony Kale Salad with Tomatoes

Ingredients

Directions

  1. Rinse and dry kale. Trim and discard tough stems. Stack leaves, then cut across the leaves into 1/4-inch strips.
  2. In an extra-large bowl combine kale, tomatoes, croutons, nuts, and the grated Parmesan cheese. Juice lemons over salad ingredients. Drizzle with olive oil and sprinkle with salt and pepper to taste, then toss salad to combine. Sprinkle servings with the shaved Parmesan.

From the Test Kitchen

HOMEMADE CROUTONS Remove crust from a chunk of ciabatta or baguette. Tear the bread in enough pieces to equal about 1 cup. Transfer to a large bowl. Combine 2 tablespoons olive oil or melted butter with a small clove of garlic, minced. Drizzle over bread and toss to coat. Spread on a baking sheet; sprinkle with salt. Bake at 350 degrees F for 9 to 11 minutes, tossing once halfway through baking time.

Nutrition Facts (Lemony Kale Salad with Tomatoes)

    Per serving:
  • 297 kcal cal.,
  • 23 g fat
  • (4 g sat. fat,
  • 6 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 7 mg chol.,
  • 326 mg sodium,
  • 19 g carb.,
  • 4 g fiber,
  • 4 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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