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–+ servings

Tuscan Kale Salad

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Prep Time 10 minutes
Total Time 10 minutes
Course Lunch & Dinner
Servings 1

Cooking & Baking Supplies

  • Salad Spinner

Ingredients  

Salad

  • 3 cups chopped tuscan kale
  • 1/2 cup pomegranate seeds
  • 1/2 cup sliced almonds
  • 1 cup lentils, cooked
  • dill and scallions (optional)

Lemon Dijon Vinaigrette

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tsp dijon mustard
  • 1 garlic clove, minced
  • sprinkle salt + pepper
  • sprinkle of dried thyme

Instructions 

  • Wash and dry your kale and remove the stems if needed.
  • Chop up the kale into small pieces and place in a large bowl
  • Drain and rinse your lentils.
  • Add pomegranate seeds, almonds, and lentils to the bowl.
  • In a small bowl or jar, mix together all of the dressing ingredients.
  • Pour the dressing over salad (the amount is based on preference) and mix together. Garnish with some fresh dill and chopped scallions. ENJOY!
Did you make this recipe?Tag @girlswhoeat!