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The Perfect Kale Salad

Courtesy Chef Berlin Lillard, CN Test Kitchen
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8 ounces extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar
salt to taste
pepper to taste
1 pound kale, de-stemmed and chopped
½ lemon wedge
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chipped
½ cucumber, sliced
1 large tomato, diced
¼ cup carrots, shredded
1 small red onion, chopped
½ cup Parmesan cheese, shredded


1.  For dressing, mix oil, vinegar, sugar, salt and pepper in a bowl and set aside.

2.  Place kale in a medium bowl and lightly rub with oil to soften. Squeeze lemon wedge over kale and toss to mix.

3.  Add peppers, cucumber, tomato, carrots and onion and toss.  Drizzle dressing on salad and toss to mix.  Top with Parmesan cheese and serve.


To really enhance the flavor of the dressing, use a flavored balsamic vinegar. We used Olivelle’s Cucumber Balsamic Vinegar available at
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