Lemony Kale Salad with Tomatoes

By amt2mf

nutrition facts (Lemony Kale Salad with Tomatoes)
Servings Per Recipe 8, Calories 297, Protein (gm) 9, Carbohydrate (gm) 19, Fat, total (gm) 23, Cholesterol (mg) 7, Saturated fat (gm) 4, Monosaturated fat (gm) 12, Polyunsaturated fat (gm) 6, Dietary Fiber, total (gm) 4, Sugar, total (gm) 4, Vitamin A (IU) 17590, Vitamin C (mg) 152, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 69, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 326, Potassium (mg) 733, Calcium (DV %) 283, Iron (DV %) 3, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 bunches dinosaur kale
• 3 cups red and/or yellow cherry tomatoes, halved
• 1 cup Homemade Croutons
• 1/2 cup chopped walnuts
• 1/3 cup grated Parmesan cheese
• 3 - 4 lemons
• 1/2 cup olive oil
• Salt and black pepper
• 1/2 cup shaved Parmesan cheese

Preparation

Step 1

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

Tip 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.