This recipe, from owner Lisa Void of Depot Café in Springfield, is the perfect side dish for a holiday dinner.

Photography By Mark Boughton | December 22, 2017

Ingredients

  • 4 cups of Kale removed from stems and torn into pieces
  • 1/2 cup of slightly cooked Edamame Beans
  • 1/4 cup of sliced Kalamata Olives
  • 2 tablespoons of grated parmesan
  • light Italian dressing such as Ken's Northern Italian

Preparation

1/ Toss ingredients together and add dressing to taste. 

This salad is best when made at least 8 hours in advance

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Ingredients

  • 4 cups of Kale removed from stems and torn into pieces
  • 1/2 cup of slightly cooked Edamame Beans
  • 1/4 cup of sliced Kalamata Olives
  • 2 tablespoons of grated parmesan
  • light Italian dressing such as Ken's Northern Italian
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