John's Home-Style Kale Salad recipe

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Ingredients

½ cup olive oil
4 cloves garlic, minced
3 slices pumpernickel bread, cut into strips
ground black pepper to taste
6 large kale leaves, cut into small pieces
2 ½ ounces grated Romano cheese
½ pint grape tomatoes, halved
½ large lemon, juiced, or more to taste

Nutrition Info

562.7 calories
carbohydrate: 30.2 g
cholesterol: 24.6 mg
fat: 44.9 g
fiber: 4.7 g
protein: 14.2 g
saturatedFat: 9 g
servingSize: -
sodium: 544.9 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk olive oil and garlic together in a bowl, let rest until flavors blend, at least 30 minutes.

  2. Preheat oven to 400 degrees F (200 degrees C). Spread bread strips out onto a baking sheet and season with black pepper.

  3. Bake bread in the preheated oven until toasted, about 5 minutes.

  4. Combine kale leaves, toasted bread, Romano cheese, and tomatoes in a large bowl. Pour olive oil mixture and lemon juice over the top, toss to coat completely.

Recipe Yield

3 servings

Recipe Note

This is a great no-meat alternative meal. I crave this salad weekly. The oil to salad or lemon to oil ratios are the trick. Master these and you've got something.

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