In our July issue, we introduced you to Cynthia Chandler, culinary nutritionist at Sullivan University, who is helping Louisvillians make those small changes in their cooking that make a big, healthy difference (page 40). Here's one of her simple, nutritious salad recipes:
Yield: 4 luncheon size salads
Ingredients:
8 cups fresh baby kale, stems removed
1cup shaved Parmesan cheese
3/4 cup pine nuts
Dressing:
1/4 cup freshly squeezed lemon juice
3/4 cup light olive oil
1teaspoon salt
1/4 tsp cracked pepper
1 tablespoon maple syrup
1 1/2 teaspoons Dijon mustard
Directions:
Rinse kale and dry thoroughly. Toss with pine nuts and cheese in large bowl.
Using a whisk, mix all dressing ingredients except olive oil. Drizzle in olive oil slowly so dressing forms an emulsion.
Drizzle over salad ingredients and gently toss. Serve and enjoy!
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