Tuscan Kale Salad

Recipe Information

Total Time: 

15 minutes



Looking to liven up your salad rotation? Try a lusty, chewy kale salad, and wake up your salad course. Kale is perfect drizzled with tangy-sweet dressing, and accented with crunchy nuts and savory cheese. And unlike lettuce salads, this one makes a good left-over, and marinating the leaves tenderizes them a little bit more with each day in the refrigerator.


  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 clove garlic, pressed
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1 bunch kale (10 ounces), stems removed, torn into bite-sized pieces
  • 1/4 cup sliced almonds, toasted
  • 1 ounce Parmesan cheese, shaved


  1. In a large bowl, stir together the balsamic vinegar, honey, garlic and basil. Whisk in the olive oil and salt.
  2. Add the chopped kale and toss to coat. Top with the almonds and use a vegetable peeler to shave the Parmesan over the salad and serve. Can be refrigerated for up to three days.

Serving Suggestion

This salad goes well with most Italian meals, from a tomato sauced pasta to an herb-roasted chicken.

Nutritional Information

201 calories, 14 g. fat, 6 mg. cholesterol, 287 mg. sodium, 14 g. carbohydrate, 2 g. fiber, 7 g. protein