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Marinated Kale Salad

From Stones River Market

<p>A customer sent me this recipe and highly recommends it.</p>
Source: Hounds in the Kitchen ( (Entered by John Erdmann)
Serves: Serves ten

5-6 cups kale, washed and cut into thin strips
1/2 cup dried fruit
1/2 cup nuts or seeds
1 TBSP honey
zest and juice of one lemon
1/4 cup olive oil
1/4 tsp salt
1/2 tsp ground pepper
1/3 cup Parmesan cheese, shaved with a vegetable peeler (omit and add 1/4 teaspoon salt for a vegan dish)

Step by Step Instructions
  1. Mix kale, fruit, lemon zest and seeds in a glass bowl. In a separate dish, mix lemon juice, olive oil, salt, pepper, and honey to make a dressing. Pour dressing over kale and toss to coat evenly. Refrigerate overnight or for six hours minimum. Before serving, toss in Parmesan shavings.