For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
Combine the kale, almonds, apple and cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad and toss well. Sprinkle with parmesan and let sit 15 minutes before serving..
Nutritional information per serving (six servings): 177 calories; 15 grams fat; 3 grams saturated fat; 7 milligrams cholesterol; 10 grams carbohydrates; 2 grams dietary fiber; 75 milligrams sodium (does not include salt added during preparation); 4 grams protein
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 33 (51%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 6.4mg||2 %|
|Sodium 107.1mg||4 %|
|Potassium 75.7mg||2 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 5.1g|
|Protein 2.6g||4 %|
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Calories per serving: 65
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