Kale Salad with Raspberries and Parmesan Crisps
There’s nothing like a kale salad with fresh berries to inject the flavor of summer into winter! Served with savory Parmesan cheese crisps.
Servings: 4 Servings
Calories: 195kcal
Ingredients
The Salad:
- 5 cup chopped kale
- 6 ounces Driscoll's raspberries
- 3 tablespoons slivered almonds toasted
The dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoons agave nectar or honey
- ⅛ teaspoons salt
- ⅛ teaspoons ground pepper
The Parmesan crisps:
- 4 tablespoons grated Parmesan cheese
Instructions
The Salad:
- In a serving bowl, combine the kale, raspberries and toasted almonds. Toss the salad with the dressing. Divide onto 4 plates and garnish each with a Parmesan crisp.
The Dressing:
- In a small bowl, whisk together the lemon juice, olive oil, agave nectar, salt and pepper.
The Parmesan Crisps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat.
- Divide the Parmesan into 4 even circles.
- Bake the cheese until bubbling and light golden brown, about 6 minutes.
- Let cool on the baking sheet for a few minutes, then gently remove with a small metal spatula.
Notes
Weight Watchers Points: 4 (Points+), 3 (Old Points)
Nutrition
Serving: 1.25Cup Salad + 1 Crisp | Calories: 195kcal | Carbohydrates: 16g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 182mg | Potassium: 528mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8425IU | Vitamin C: 114.5mg | Calcium: 211mg | Iron: 1.8mg