Kale chopped salad

chopped kale salad

Kale chopped salad, This recipe is from Napa Valley Grille. I completely enjoy this recipe with nice taste and the ingredients that combine so well.  I have replace almond with toasted pecan. If you don’t know what to do with Kale may be this recipe you will enjoy.

P.S. I made this salad in Grande Prairie so I did not cook from our boat galley.


3 Ounces Kale, stemmed and chopped (chiffonnade)

2 Ounces Romaine lettuce, chopped

1 tbsp  Freshly grated parmesan cheese

1 ounce golden raisins, soaked in simple syrup 

2 ounces cooked quinoa

1 tbsp Toasted almonds (Today we use pecans halve instead)

2 Ounces Lemon Parmesan vinaigrette


  1. In a medium – sized mixing bowl, combine kale, romaine, raisins, quinoa, and almonds. Seasons to taste with salt and fresh black pepper.
  2. Incorporate dressing and toss.

  3. Place onto a cold salad plate and garnish with freshly grated parmesan.

Lemon Parmesan Vinaigrette

2 tbsp Lemon juice

1/4 cup Olive oil

1 tbsp Parmesan cheese, grated

1 small clove garlic, minced

1 tbsp  basil, minced (I replace with dried basil because it is not available)

1 tbsp Dijon mustard


  1. Combine all ingredients except oil and whisk until well mixed.
  • Slowly drizzle in blended oil while whisking to emulsify.

  • Season to taste with salt and fresh ground pepper.

  • Simple syrup

    1 cup granulated sugar

    1 cup water


    1. Bring the sugar and water a boil in a small sauce pan set over high heat.

    2. Remove from heat and let cool. Pour into a jar or bottle and store in the fridge for up to a month. Makes about 1-1/2 cups.