Kale Salad with Toasted Nuts and Feta

No ratings yet

This satisfying and delicious kale salad is packed with sun-dried tomatoes, green olives, roasted nuts and sharp feta.

Course Salad

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 298kcal

6 cups kale chopped
4 teaspoons extra virgin olive oil
¼ cup lemon juice
¼ cup minced sun-dried tomatoes oil-packed
4 ounces feta crumbled
10 large green olives thinly sliced
½ cup Indian-Spiced Mixed Nuts or dry-roasted Diamond of California Sliced Almonds
salt and pepper to taste

Place chopped kale in a large bowl and drizzle with olive oil, lemon juice and salt. Use your hands to gentle massage the kale until it is evenly coated with the vinaigrette.
Toss in sun-dried tomatoes, feta, green olives and nuts.
Check for seasoning and sprinkle with salt and pepper to taste before serving.

Salad can be store in the refrigerator for up to 5 days.