Need a lighter meal this week?  Here’s a festive, healthy salad to enjoy for a break between heavier meals this holiday season.  I’ve modified from the original recipe, to give less calories but even more flavor!


1 bunch of kale (about 6 cups)
¼ cup slivered or crushed toasted almonds
½ cup dried cranberries
¼ cup finely shredded parmesan cheese
¼ cup breadcrumbs
2 tablespoons apple cider vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic
salt and pepper


1.  Remove the tough inner ribs on the kale, slice into ribbons and place in a large bowl.
2.  Smash the garlic with the back of a knife, add a sprinkle of salt and crush the garlic until a smooth paste forms.  Add the vinegar and lemon juice to the garlic and then slowly whisk in the olive oil.  Season with salt and pepper to taste.
3.  To dress the salad, pour the dressing over the kale and using your fingers work the dressing into the leaves making sure that everything is well coated.  Add the cranberries, parmesan, almonds and ¾ of the breadcrumbs to the mixture and toss to combine.  Garnish the salad with the remaining breadcrumbs when you are ready to serve.  

Makes 4 servings.  Per serving (approximately):

  • 200 calories
  • 25g carbs
  • 9g protein
  • 10g fat

Thanks to my best friend Deb for the heads’ up on this great recipe!

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