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Ribbons of kale, combined with olives, chickpeas, tomatoes, and a lemony vinaigrette.
In the bottom of a large bowl, whisk together the lemon juice, olive oil, salt, and lemon zest until thick and emulsified.
Add in the ribboned kale and massage the kale with the dressing briefly to work the dressing into it.
Add the chickpeas, grape tomatoes, sun-dried tomatoes, olives, and basil. Toss until evenly distributed. Season to taste with black pepper.
Serve or store covered in the refrigerator for up to 3 days.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!