If you know anything about me, you know that I love a good salad. The recipe below is a current favorite of mine. Healthy kale gets dressed in a slightly sweet, tangy lemon vinaigrette. A bit of quinoa gives the salad extra texture, along with feta cheese and pecans.
I sometimes turn this salad into a main dish — it makes a filling lunch — by topping it with cooked chicken, canned tuna or another protein. The kale holds up better than lettuce would, so this salad can be kept in the fridge and stay fresh when packed for a school or office lunch.
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