Casey’s Kale Salad
Persons
4
Ingredients
- 1 Bunch Kale leaves (approximately 8-10)
- ½ cup sun dried tomatoes
- ½ cup toasted pecans
- ⅓ cup extra virgin olive oil
- 3 tblsp. Sherry vinegar
- ½ cup grated Romano cheese
- Salt and pepper to taste
Preparation
- Wash and dry Kale leaves.
- Remove center stem.
- Roll leaves and chop finely into thin ribbons. One bunch of kale will yield 4-6 cups of shredded Kale.
- Place Kale into large bowl.
- Chop sun dried tomatoes into bite size pieces, add to Kale.
- Drizzle olive oil over kale and sundried tomatoes and mix thoroughly.
- Drizzle Sherry Vinegar over salad and toss again.
- Add grated Romano and chopped pecans and toss again.
- Salt and pepper to taste.
Category
Salads/Dressings/Marinades