This loaded kale salad is even better after it refrigerates overnight! Serve as a side or add protein for a main dish.
Cuisine: American, Vegetarian
Keyword: kale salad, kale salad recipe, massage kale, overnight kale salad
Author: Nikki Gladd
8oz.fresh kale, washed, dried, destemmed and ripped into pieces
6slicesprosciutto or bacon, cooked until crisp; crumbled
4tablespoonsolive oil(or avocado oil)
2tablespoonsfresh lemon juice
1cupthinly sliced red onion
12 oz.cherry tomatoes, sliced in half
3oz.feta cheese, crumbled
Place kale in a large mixing bowl; set aside.
In a small bowl, whisk together the oil, lemon juice, mustard, salt and pepper. Pour over the kale and gently massage for 1 minute.
Add the rest of the ingredients and toss to coat. Can be served immediately, but best when refrigerated a few hours or overnight.
Serving size: This recipe makes 8 side dish servings, or 4 main dish servings.
Prosciutto: Use your favorite method to cook the prosciutto. One way is to bake in the oven at 350°F on a baking sheet for 12 minutes, rotating pan halfway.
Bacon: Use your favorite method to cook the bacon. My favorite less-messy way is on a paper towel lined plate in the microwave for 1 ½ minutes per slice. (Make sure to top the bacon with paper towel too!)
Nutrition: Nutrition information is an estimate only.