Kale and lettuce salad Calories

Massaging kale is helpful but not essential for Kale and lettuce salad. Rub the sliced leaves briefly with a little oil or dressing to soften tougher kale; add the lettuce afterward, since massaging can bruise it.

Yes, Kale and lettuce salad is meant to be eaten raw. Wash the leaves thoroughly, remove any tough kale ribs, and slice the kale thinly so it is easier to chew.

A lemon-and-olive-oil dressing works especially well with Kale and lettuce salad. The lemon’s acidity brightens the hearty kale; Dijon mustard or a little honey can add extra flavor without overpowering the greens.

Keep Kale and lettuce salad crisp by drying the leaves thoroughly and adding dressing only shortly before serving. If the salad is already dressed, the lettuce will soften over time, so it is best eaten soon rather than stored for later.

Yes, you can prepare Kale and lettuce salad ahead by washing and drying the leaves and storing them separately from the dressing. Keep the lettuce whole or torn into large pieces, then slice the kale and toss everything together shortly before serving.

Remove the thick central ribs and woody stems when making Kale and lettuce salad; they can be tough when raw. Thin, tender stems are fine to eat, and thicker pieces can be saved for soups or cooked dishes.

Chickpeas, toasted nuts, sliced apple, and dried cranberries all work well on Kale and lettuce salad. Choose one or two toppings with contrasting texture or sweetness, and add them just before serving to keep them from softening.

Separate the kale leaves and rinse them under cool running water, checking the folds for grit. Dry them thoroughly with a salad spinner or clean towel before making Kale and lettuce salad; wet leaves dilute the dressing and become less crisp.

Romaine and other crisp lettuces work well in Kale and lettuce salad because they hold their texture alongside the sturdier kale. Softer varieties such as butter lettuce can also be used, but are more delicate once dressed.