- 6 cups Kale chopped
- 1/2 cup Almonds toasted
- 1/2 cup Parmesan Cheese shaved
- 1/4 cup Lemon Vinaigrette
- Remove the stems from the kale and chop it into bite sized pieces and place in a large bowl. Toss the kale with the lemon vinaigrette to coat, and let rest in the refrigerator for 10-15 minutes to overnight.
- When ready to serve, toss salad greens again, then top with almonds and parmesan shavings and gently toss. Enjoy!