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Kale Chopped Salad With Lemon-Parmesan Vinaigrette

Kale Chopped Salad With Lemon-Parmesan Vinaigrette


Chef Taylor likes to add fresh seasonal fruit as well for an additional pop of flavor and color, like diced apricot, pomegranate, or pear.


3 ounces kale, stemmed and chopped
2 ounces romaine lettuce, chopped
1 tablespoon freshly grated parmesan cheese
1 ounce golden raisins, soaked in simple syrup
2 ounces cooked quinoa
1 tablespoon toasted almonds
2 ounces lemon parmesan vinaigrette


  1. In a medium-sized mixing bowl, combine kale, romaine, raisins, quinoa, and almonds. Season to taste with salt and fresh black pepper.
  2. Incorporate dressing and toss.
  3. Place onto a cold salad plate and garnish with freshly grated parmesan.

Serves 1.

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