Kale Salad with Dates, Almonds and Parmesan

December 21, 2012


Phew!  Still alive!  I couldn’t turn the TV on last night, all anyone was talking about was the end of the world!  I can’t stand any of that.  My husband and kids were teasing me all night with snide comments and I almost lost it.  I am a pretty level headed person, but there are certain things that really bother me.  One thing for instance is talk about an apocalypse!  That sh** freaks me out!  The only thing that made me feel a little better was Marc explaining to me that they didn’t take into account all the Leap years.  He said it should of happened a long time ago?  I believed him enough to be able to go to sleep.  I did wake up at 5:10 and I couldn’t breathe until 5:13.  I can hold my breath a really long time!  And to add fuel to the fire, I figured if it was my last night alive I should eat everything I wanted.  So now I have a couple more added pounds to lose after the holidays, UGH!!!

I did make a healthy salad for dinner last night, and I highly recommend it.  I think this could be a great salad for your holiday dinner, it’s easy to make and very pretty to serve.



Kale Salad with Dates, Almonds and Parmesan
  • 2 bunches of green curly Kale
  • 15 Dates, pitted and chopped
  • ½ cup sliced almonds
  • shaved fresh Parmesan
  • 1 lemon, juiced
  • ½ shallot, finely chopped
  • 2 tsp. honey
  • ½ tsp. Kosher salt
  • olive oil to drizzle
  1. Remove Kale leaves from stems and chop.
  2. Add chopped dates and almonds.
  3. With a potato peeler, shave desired amount of Parmesan over salad.
  4. Cover and refrigerate until 15 minutes before serving.
  5. In small bowl, whisk lemon juice, honey, Kosher salt and chopped shallot, set aside until you take salad out of fridge.
  6. minutes before serving, take out salad and mix with lemon juice and honey mixture.
  7. Right before serving drizzle a couple tablespoons of good quality olive oil over salad and mix well.
  8. Enjoy!!!

Source is epicurious.com
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