NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Lemony Kale Salad with Tomatoes

4.0 by 10 people
8,580 views
Rate me!
  • 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

Comments

close
close
close
close
close

Loading... Please wait...