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Kale & Fennel Salad with Mozarella Cheese Recipe

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This recipe for Kale & Fennel Salad with Mozarella Cheese, by , is from Indranie's Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Indranie Balkaran


1 lb Baby Kale
1/2 cup Fennel
1/3 cup cherry tomatoes
1/2 cup toasted Pecans
3/4 cup of greated Mozarella cheese
Black Pepper
Sea Salt
pinch of ground cumin powder

1 tablespoon sea salt
3 garlic cloves, minced
1/2 cup fresh lemon juice
1/2 cup high-quality extra virgin olive oil
1 grated lemon, zest of (optional)
1/4 Tsp. mint
1/4 Tsp. black pepper

1. With a mortar & pestle, make a paste of the salt and minced garlic.
2. Mix together lemon juice and olive oil. Add the salt and garlic mixture to the lemon juice and olive oil in a tightly closed container.
3. Shake well and toss with salad before serving

In a salad bowl cut and add Kale, Fennel and Cherry Tomatoes:
1. Kale - tear the kale from the stem in bite-site pieces
2. Fennel - chop fennel into thin slices
3. Cherry tomatoes - cut cherry tomatoes in 1/2 .

Pecans - toast pecans in pan on stove, on low heat until fragrant and add to salad when cool.

Add black pepper, sea salt and cumin to your taste and toss salad.

Sprinkle mozarella cheese over top and refrigerate until ready to serve.

When ready to serve, toss with salad dressing beore serving.

Preparation Time:
Preparation Time:
15 - 20 minutes
Personal Notes:
Personal Notes:
I included this recipe in my collection because my son Devin loves Kale and Mozarella. The fresh fennel adds a nice crunch and is great for your digestion. It's a healthy and easy recipe that tastes delicious!

Can subsititue Kale with any kind of spinach you like.




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