Kitchen notes · a little help before you start
Kale Salad
Kale Salad is made with Kale, Almonds, and Parmesan Cheese.
- Prep
- 5 min
- Total
- 15 min
- Original yield
- Serves 8
- Ingredients
- 4 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Include the rest
Leave time for the resting step before continuing.
2. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
Kale (chopped)
In the method: Remove the stems from the kale and chop it into bite sized pieces and place in a large bowl.
Almonds (toasted)
In the method: When ready to serve, toss salad greens again, then top with almonds and parmesan shavings and gently toss.
Parmesan Cheese (shaved)
In the method: When ready to serve, toss salad greens again, then top with almonds and parmesan shavings and gently toss.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 6 cups Kale (chopped)Ingredient note
Source: 1/2 cup Almonds (toasted)Ingredient note
Source: 1/2 cup Parmesan Cheese (shaved)Ingredient note
Source: 1/4 cup Lemon Vinaigrette
How to make it
0 of 2 steps completeMake room for Kale Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Enjoy!
A few questions you might have
What should I prepare first?
Start with this step: Remove the stems from the kale and chop it into bite sized pieces and place in a large bowl.
Which preparation step should I plan for?
Leave time for the resting step before continuing.
What happens at the end?
Enjoy!
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Leftovers for Kale Salad can be stored in an airtight container in the refrigerator for 3-4 days. If possible keep the parmesan cheese and almonds separate until ready to serve. This recipe is naturally gluten free and low carb. Please check all packages and products to ensure compliance. Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
