Side Dish

Kale and Ricotta Salata Salad is for Side Dish.

Kale and Ricotta Salata Salad takes 30 minutes to prepare.

Kale and Ricotta Salata Salad takes several minutes to cook.

Kale and Ricotta Salata Salad makes 8 servings.

The ingredients for Kale and Ricotta Salata Salad are:

3/4 # Kale (tender), stems and center ribs discarded (8 cups torn bite sized pieces)
2 tablespoons finely chopped shallot
1-1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly grated coarse black peppercorns
4-1/2 tablespoons virgin olive oil
2 ounces coarsely grated ricotta salata (1 cup)

Here is how you make Kale and Ricotta Salata Salad:

Working in batches, cut stems from kale. Tear in bite sized pieces, being careful not to use tough stem parts.Whisk together shallot, lemon juice, salt, and pepper in a small bowl and then add oil in a slow stream, whisking until combined well.Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper. Add more pepper to taste.Serving Size: Makes 8 one cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user VTORIA3.

The nutritional information for Kale and Ricotta Salata Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 119.8

• Total Fat: 9.1 g
• Cholesterol: 1.9 mg
• Sodium: 112.9 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 2.8 g
• Protein: 3.1 g