Quinoa kale salad retains resolutions for good eating

If you’re looking for something to help you keep your new year’s resolution to eat healthier, a kale salad is a good option.

The sturdy green contains vitamins A and C, folic acid, calcium and iron.

But there’s also another reason to sing kale’s praises: You can go ahead and dress this Quinoa Kale Salad With Raisins and Almonds in advance to allow the kale to soften and the flavors to meld.

Toasting the almonds intensifies the flavor. To toast the almonds, spread in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted.

Quinoa Kale Salad With Raisins and Almonds

Dressing:

1 clove garlic, minced 1 small shallot, minced 3 tablespoons fresh lemon

juice 2 tablespoons honey 1 teaspoon Dijon mustard ¼ cup extra-virgin olive

oil

Salt and pepper to taste Salad:

6 cups Tuscan kale, ribs

removed

3 cups romaine

1 cup cooked quinoa

½ cup golden raisins

¼ cup toasted sliced almonds

Combine all the dressing ingredients in a small bowl and whisk until well blended. Set aside and allow the dressing flavor to meld and the shallots to soften for at least 10 minutes.

Tear the kale and romaine into bite-size pieces and place in a salad bowl. Add quinoa, raisins and almonds and toss gently. Drizzle the salad dressing over the salad and toss to combine. Makes 8 servings. Nutrition information: Each serving contains approximately 193 calories, 4 g protein, 10 g fat,

24 g carbohydrate, no cholesterol, 35 mg sodium and 3 g fiber.