Farmhouse Kale Salad

December 22, 2017

Kory Cheshier

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

Ingredients

4 cups ofKale removed from stems and torn into pieces

1/2 cup ofslightly cooked Edamame Beans

1/4 cup ofsliced Kalamata Olives

2 tablespoons ofgrated parmesan

light Italian dressing such as Ken’s Northern Italian

Preparation

1

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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