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22 summer salads

Looking for some fresh salad ideas this summer? Stir It Up! has you covered. Whether you're a traditional lettuce and veggies person, or like to experiment with pastas and grains, our salad list is sure to spark inspiration. 

Kale, apple, almond and Pecorino salad

Whipped, The Blog
Kale salad with crunchy apples and savory Pecorino cheese and topped with a tangy lemon dressing.

By Caroline Lubbers, Whipped, The Blog

1 bunch curly kale

1/3 cup toasted, slivered or chopped almonds

1/2 cup Pecorino cheese cut in 1/4 inch squares

1 apple, sliced thin – pink lady, gala, or fuji 

Juice of 1/2 lemon (about 3 tablespoon)

1/3 cup olive oil

salt and pepper

1. Wash and dry kale leaves. Fold them in half and pull stem out removing it all the way up, even through the bottom part of the leaves where it is thick. Tear the leaves into bite sized pieces or chop the leaves crosswise in 1/2 inch ribbons. Place them in a bowl.

2. Toast almonds in a skillet over medium heat until light brown. Remove from heat and cool.

3. Cut cheese into 1/4 inch dice. Cut apple right before tossing in the dressing to avoid browning.

4. To make the dressing, whisk lemon with olive oil until combined. I like to shake them together in a jar. Add a pinch of salt and black ground pepper. Drizzle dressing on kale little by little, massaging into the the leaves with your hands. You may have more dressing than desired, depending on how much kale you have. When it is all coated, add the cheese, almonds and apples and toss together.

5. Let sit about 15 minutes before serving. It lasts in the refrigerator one day.

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Mark Sappenfield
Editor

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