Wednesday, July 10, 2013

Make this easy, no-guilt summer salad

In our July issue, we introduced you to Cynthia Chandler, culinary nutritionist at Sullivan University, who is helping Louisvillians make those small changes in their cooking that make a big, healthy difference (page 40). Here's one of her simple, nutritious salad recipes:

Yield: 4 luncheon size salads

8 cups fresh baby kale, stems removed
1cup shaved Parmesan cheese
3/4 cup pine nuts

1/4 cup freshly squeezed lemon juice
3/4 cup light olive oil
1teaspoon salt
1/4 tsp cracked pepper
1 tablespoon maple syrup
1 1/2 teaspoons Dijon mustard

Rinse kale and dry thoroughly. Toss with pine nuts and cheese in large bowl.

Using a whisk, mix all dressing ingredients except olive oil. Drizzle in olive oil slowly so dressing forms an emulsion.

Drizzle over salad ingredients and gently toss. Serve and enjoy!

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