3 tablespoons Olive Oil

1/4 cup julienne Red Onion

2 teaspoon fresh minced garlic

4 cups Fresh Kale, Coarsely Chopped

1 cup croutons

1 Apple, cored and diced but not peeled

½ cup Julienne Tomato Strips

10 Parmesan cheese Crisps, (made by placing 1 teaspoon shredded parmesan cheese on a cookie sheet(repeat this step 9 more times) and placing the cookie sheet in a preheated 350 degree oven for about 5 minutes, or until Parmesan becomes a golden brown)

Fresh ground Black Pepper, to taste


Heat a large skillet. Turn heat on medium high. Add olive oil to pan, then add red onions. Cook for about 10-15 seconds. Add garlic. Immediately add Kale and toss until it is coated. As soon as you hear it "crackling" (about 20 seconds), remove from heat, and add 1 cup prepared dressing. Add croutons and toss well. Pour salad onto serving platter. Garnish with apples, tomato strips, and parmesan Crisps. Makes 5 small or 2 large entrée size salads

Citrus Dressing

1 Cup Orange Juice

½ cup Minced Red Onion

1/3 cup Red Wine Vinegar

½ cup brown sugar

¼ cup honey

Rind from 1 orange

1 teaspoon dry mustard

1 teaspoon salt

2 teaspoon soy sauce

1 cup salad oil

Mix all ingredients together in a food processor or blender until smooth. Makes 3 cups(you will only be using 1 cup for this recipe. Store in a dressing jar, or lidded container. Refrigerate. Shake well before re-using.