Meatless Monday: Cold & Flu Fighter Salad

Kale. Oh, kale, kale, kale. I had a long FB chat with a friend last week about how kale is such a difficult ingredient to work with.While the Wisconsin Test Kitchen has come to respect and tolerate kale, it's still not as tasty as say, bacon or chocolate cupcakes.

But, you know what's worse than kale? Cold and flu season. Last week the Wisconsin Test Kitchen felt the first stirrings of sore throats and runny noses; and we fought it with pomegranates, citrus fruit, vitamins and a delicious kale salad. This salad is great because the kale is a strong, natural antioxidant, the dried cranberries are high in Vitamin C, and well, Parmesan cheese makes everything better. 

Cold & Flu Fighter Kale Salad

1 bunch green kale

1/2 dried cranberries, roughly chopped

1/4 cup toasted pine nuts

1/2 cup olive oil

1/4 cup lemon juice

Parmesan cheese

Remove the kale from the stems and pulse in a food processor until shredded. 

Combine kale in a bowl with dried cranberries and toasted pine nuts. 

Mix lemon juice and olive oil together, and pour generously over the salad (kale absorbs a lot of moisture, so don't worry if it seems like a lot of dressing). 

Sprinkle with Parmesan cheese, and serve. 

Note: if you have leftovers, or decide to serve the next day, you might need to add an extra dash of dressing or cheese the next day. 

Give this a try the next time you feel yourself getting under the weather, and get back on the road to recovery.

Stay Cool,
The Cool Dads Crew