Saturday, May 26, 2012

Tangy Kale Salad

1 small bunch curly leaf kale 
1 lemon (juice and zest)
1/4 cup olive oil
1 T spicy brown mustard
1 t minced garlic
salt and pepper
Parmesan cheese 

Mix oil, juice, mustard, garlic, salt, and pepper in a lidded jar. Shake well. Pour over salad. Sprinkle on zest and Parmesan. Toss before serving. Store in refrigerator.

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