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Author Notes: Easy-to-assemble salad that is fresh, tangy and sweet tasting with great textures. —nasilemak
Serves 3 to 4
- 5 cups Kale, washed and the tough middle section of leaf removed, and chopped into thin slices
- 1/2 cup Grape tomatoes, sliced in half
- 1/4 cup Dried cranberries
- 1/4 cup Grated Parmesan
- 5 tablespoons Toasted coconut flakes
- 4 tablespoons Fried shallots (optional)
- 3 tablespoons Juice from half a Meyer lemon (regular Lemon is a fine substitute)
- 5 tablespoons Extra virgin olive oil
- 1.5 teaspoons Aleppo pepper (optional)
- Salt and freshly ground Black Pepper to taste
- Add all the ingredients into a large serving bowl and toss them well. Taste and adjust the seasonings to your liking. Serve.