Who would have thought that a salad made with Kale could be so delicious? This Kale, Bean & Parmesan Salad is one of our family’s newest favorites! The combination of healthy greens, a little bread, some beans for protein and a tangy dressing, come together to make the best salad ever!
It’s quite filling, easy to make and great for a light dinner or lunch. This is a good way to get those greens in, especially kale. Kale is Rich in vitamins K, A and C, along with other vital nutrients. The health benefits of kale include detoxification, heart support, cancer prevention and a number of others. Read here for a more thorough report on the benefits of kale.
*****Make sure when you buy kale, that it is ORGANIC! There are some produce items that you don’t need to buy organic, but Kale is one that you do!!!!! According to the Environmental Working Group (EWG) kale is one of the most heavily pesticide-sprayed crops. Something you may want to avoid, don’t you think? I love knowing what produce you need to buy organic and what you don’t. (Coming up in another post). This website, is a great resource for checking in with what is toxic and what isn’t.
Let’s get to the salad!
Ingredients:
Dressing
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- Juice of one lemon
- 1 small shallot, minced
- Juice of one orange
- 1/2 teaspoon salt
Ingredients:
Salad
- 5–6 cups fresh kale, (ORGANIC) very finely chopped
- 6–8 slices French bread or baguette
- 4 tablespoons butter, melted or olive oil
1/2 cup grated Parmesan cheese
- 1 can kidney beans, rinsed and drained
- Salt and pepper to taste
Instructions:
Dressing
- Place all the dressing ingredients in a glass jar. Apply the lid and shake to mix well.
Toasted Croutons
- Preheat the oven to 300 degrees.
2. Place the bread on a cookie sheet pan and bake for 7-10 minutes. Flip the pieces over and continue to bake for another 5 minutes until the bread is crusty and dry.
3. Remove from oven and allow the bread to cool.
4. Break the bread into pieces and place in a food processor. If you don’t have a food processor, just cut the bread in very small pieces.
5. Pulse until crumbs form.
6. Pour the butter over the bread and toss with a little salt and pepper to taste.
7. Spread the bread crumbs back on the cookie sheet and bake for another 5-10 minutes until golden brown and crispy.
Putting it all together:
Toss the kale, breadcrumbs, beans, Parmesan, and dressing together. Serve immediately. Oh so yummy!
Enjoy!
Kale, Bean & Parmesan Salad with Toasted Croutons
This Kale, Bean & Parmesan Salad is one of our family’s newest favorites! The combination of healthy greens, a little bread, some beans for protein and a tangy dressing, come together to make the best salad ever!
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Ingredients
Dressing
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- Juice of one lemon
- 1 small shallot, minced
- Juice of one orange
- 1/2 teaspoon salt
Salad
- 5–6 cups fresh kale, (ORGANIC) very finely chopped
- 6–8 slices French bread or baguette
- 4 tablespoons butter, melted or olive oil
- 1/2 cup grated Parmesan cheese
- 1 can kidney beans, rinsed and drained
- Salt and pepper to taste
INSTUCTIONS
Dressing
Place all the dressing ingredients in a glass jar. Apply the lid and shake to mix well.
Toasted Croutons
Preheat the oven to 300 degrees.
Place the bread on a cookie sheet pan and bake for 7-10 minutes. Flip the pieces over and continue to bake for another 5 minutes until the bread is crusty and dry.
Remove from oven and allow the bread to cool.
Break the bread into pieces and place in a food processor. If you don’t have a food processor, just cut the bread in very small pieces.
Pulse until crumbs form
Pour the butter over the bread and toss with a little salt and pepper to taste.
Spread the bread crumbs back on the cookie sheet and bake for another 5-10 minutes until golden brown and crispy.
Jan Howell
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