recipe 

OVERNIGHT KALE SALAD

This kale salad recipe is loaded with prosciutto (or bacon), red onion, cucumbers, tomatoes and feta with a lively citrus dressing.

Ingredients:

– 8 oz. fresh kale , washed, dried, destemmed and ripped into pieces – 6 slices prosciutto or bacon , cooked until crisp; crumbled – 4 tablespoons olive oil (or avocado oil) – 2 tablespoons fresh lemon juice – 1 tablespoon Dijon mustard – ½ teaspoon salt – ½ teaspoon black pepper – 1 cup thinly sliced red onion – 1 cucumber , chopped – 12 oz. cherry tomatoes , sliced in half – 3 oz. feta cheese , crumbled

This loaded kale salad is even better after it refrigerates overnight! Serve as a side or a main dish.

HOW TO MAKE OVERNIGHT KALE SALAD

1

GENERAL STEPS

Place kale in a large bowl; set aside. Make the dressing and pour over the kale. Massage kale with your hands for 1 minute. Add the rest of the ingredients and toss to coat.

2

READY TO ENJOY!

Can be served immediately, but best when refrigerated a few hours or overnight.

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