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The kids participating in the California Farm to School Network who inspired this salad knew that they could make kale more tender and appealing to fellow students by massaging it first to break down tough cells in the plant. You probably won't find crumbled Cheddar at your market, but all you have to do is buy the cheese as a brick and then slice before breaking it into little chunks.

Adapted by EatingWell Test Kitchen
Source: EatingWell Magazine, April 2020

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Recipe Summary test

active:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk lemon juice, oil, honey, salt and pepper in a large bowl. Add kale and massage until it's bright green and shiny and the volume is reduced by about half. Add grapes, pepitas and Cheddar and toss to combine.

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Nutrition Facts

249 calories; protein 8.9g; carbohydrates 19.2g; dietary fiber 3.4g; sugars 11.8g; fat 17.5g; saturated fat 3.6g; cholesterol 7mg; vitamin a iu 5778.3IU; vitamin c 74.3mg; folate 85mcg; calcium 150.3mg; iron 2.3mg; magnesium 32mg; potassium 370.4mg; sodium 223.8mg; added sugar 12g.
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