Shredded Kale and Romaine Salad with Quinoa, Currants, and Almonds


  • 5 ounces shredded kale (½ 10 ounce bag)
  • 1 medium head of Romaine lettuce, dark green leaves removed, shredded
  • 1½ cups cooked cooled quinoa
  • ⅓ cup dried currants
  • ⅓ cup toasted almonds, preferably Marcona, coarsely chopped


  • ½ cup olive oil
  • ¼ cup tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 medium shallot, minced
  • 1 ½ tablespoons Dijon style whole grain mustard
  • Salt and freshly ground pepper to taste
  • 2 tablespoons freshly shaved Parmesan cheese, for garnish


  1. In a salad bowl combine the kale, lettuce, quinoa, currants and almonds together and toss.
  2. In a food processor combine the salad dressing ingredients. Process until smooth. Taste for seasoning.
  3. Just before serving, toss the dressing with the salad ingredients and garnish with the Parmesan cheese. Serve immediately.

Serves 6 people as a side dish, 3 to 4 people as a main dish.

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