Monday, June 16, 2014

Cheesy Kale Salad with Blueberries and Almonds

Parmesan cheese sprinkled on a lightly warmed kale and served with almonds and blueberries.
Cheesy Kale Salad with Blueberries and Almonds

What kind of salad do I serve at Chez Moi when we haven't been grocery shopping in a while? Leftover salad, of course!  


I took a little bit of "this" and a little bit of "that" from our weekly leftovers, and voila:  I came up with a tasty salad!  Blueberries from pancakes on Sunday, kale from the soup on Monday, and grated Parmesan cheese from the spaghetti on Tuesday . . . . That's how this wonderful concoction came to be, and I'm really glad  I thought of it because it was a hit!

Ingredients

There are 6 ingredients in this salad, and none are difficult to come by.  As I said, I had all of these in my fridge as leftovers or staples.


  •  2 Cups Chopped Kale
  • 1/2 Cup Fresh Blueberries
  • 1/4 Cup Raw Almonds
  • 3 Tablespoons Parmesan Cheese
  • 3 Tablespoons Coconut Oil
  • 1 Tablespoon Apple Cider Vinegar


Warming the Kale & Presenting the Salad

  1. Slice your kale leaves from the spines.  Chop your kale into pieces to suit your taste.   
  2. Toss the chopped kale and almonds in coconut oil and apple cider vinegar.   I placed mine in a large mixing bowl, covered the bowl with a lid, and shook it all up a bit.  The idea is to make sure the kale is evenly coated with the oil and vinegar.
  3. Place the kale and almonds onto a baking sheet, and put the baking sheet on the center rack in the oven at 350 degrees for 5 - 10 minutes to warm it or crisp the edges, depending on your preference.  If using a toaster oven, shorten the time and watch it closely because the kale will be much closer to the heating element in a toaster oven.  
  4. Remove the baking sheet from oven and, while it's warm, sprinkle the kale with the grated Parmesan cheese . 
  5. Place the salad in a serving dish or dishes,  and add the blueberries on the side for a pretty presentation.


Nutrition Information

I used the handy MyFitnessPal recipe calculator to compile a few brief nutritional facts about this salad.  This salad, divided evenly between two people, is 354 Calories per person and contains 140% the recommended daily allowance (RDA) of Vitamin C.  So, not only is this salad easy, but it's not too bad for you, either!

Hopefully, I'll have all of these leftovers in my fridge, again, in the near future.  We can't wait to have this with dinner, again!


Copyright Amy Lynn Hess.  Please contact the author for permission to republish.

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