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Associa Family Cookbook Volume III
¼ cup almonds, sliced
1 Tbsp soy sauce
2 Tbsp balsamic vinegar
3 Tbsp olive oil
1 tsp Dijon mustard
1-2 cloves garlic, crushed
1-2 tsp honey
2 bunches kale, washed & torn into bite-size pieces
¼ cup Parmesan cheese, grated
ingredients
1. Toast almonds in a frying pan over medium heat.
Add soy sauce and stir until lightly coated. Remove
from heat, set aside, and let cool.
2. Make the dressing by adding balsamic vinegar, olive
oil, Dijon mustard, garlic, and honey to a jar. Shake
until well combined.
3. Add kale to a large serving bowl and mix in dressing
until leaves are well coated.
4. Top with toasted almonds and Parmesan cheese,
toss, and enjoy.
directions
T A N Y A C . • A S S O C I A B R I T I S H C O L U M B I A
Kale Salad
S E R V E S 6
SOUPS & SALADS
