Delicious and Healthy Kale Salad

May 26, 2011   |   by Tommy   |   Blog  |  No Comments


  • 2 tablespoons dried cherries or currants *
  • 2 tablespoons balsamic vinegar *
  • 2 tablespoons unseasoned rice vinegar *
  • 2 tablespoons honey *
  • 2 tablespoons extra-virgin olive oil *
  • 2 bunches Tuscan kale (about 1 pound) washed, with stems removed, leaves roughly torn into bite sized pieces
  • 2 tablespoons slivered almonds, lightly toasted *
  • Parmesan cheese shavings *
  • Lemon

*When making this salad, especially the dressing, I tend to eyeball the amounts instead of actually measuring them out. I find that it always comes out slightly different and I always make it to taste, but the amounts above are a good starting point. I am also big into toppings, so I tend to add more of the almonds, cherries and parm.


  1. Place the kale into a large bowl
  2. Whisk together all of the wet ingredients in small bowl
  3. Add the almonds and cherries (or currants) into the kale bowl
  4. Pour the dressing over the kale and mix thoroughly. Let marinate at room temperature for about 20 minutes.
  5. Before serving, mix in the parmesan cheese and squeeze the juice from about half or so of a lemon (again to your taste and liking)