Easy Summer Kale Salad

Flavorful and Healthy, this Kale Salad Recipe is perfect for so many occasions. This is a salad you can feel great about eating and serving, and is perfect to pack and take with you as well.

Ingredients  -5 cups chopped kale  -2 tablespoons olive oil  -2 tablespoons lemon juice, freshly squeezed  -1 teaspoon honey  -1 clove garlic, minced  -1/2 teaspoon kosher salt (Diamond brand)

Ingredients  -1/2 teaspoon black pepper, freshly ground  -1/3 cup pecans or walnuts  -1/4 cup cranberries  -1/4 cup Parmigiano Reggiano

Make the vinaigrette: In a medium mixing bowl add the olive oil, fresh lemon juice, honey, garlic, salt and pepper. Whisk to combine and set aside.

In a 350 degrees F oven, toast the pecans for 5 minutes, then remove and gently shake to redistribute nuts and return to the oven for another 3-4 minutes. Once cool enough to handle, give them a medium chop and set aside.

Chop the kale into thin strips, removing the center rib if you find that part too chewy.

In a large bowl, add chopped kale, nuts and cranberries. Give your vinaigrette a good whisk and add to the bowl. With your fingers, massage the dressing into the leaves for a few minutes until the leaves start to feel softer.

Using a vegetable peeler, slice thin strips off of your block of cheese, about a 1/4 cup and add to bowl.

Give your salad one last toss right before serving.