Mediterranean Kale Salad

Serves: 8 – 10

Source: Chatelaine
Ingredients:

• 3 Tbsp extra virgin olive oil
• 2 Tbsp balsamic vinegar
• 1 Tsp liquid honey
• 2  cloves garlic minced (can use less if desired)
• 1/2 Tsp pepper
• Pinch salt
• 10 cups stemmed kale, thinly sliced
• 2 cups cherry tomatoes halved
• 1 can (14 oz) water packed artichoke hearts, drained, rinsed and thinly sliced
• 1 cup shaved romano cheese or parmesan cheese

Instructions:

1. In large bowl, whisk together oil, vinegar, honey, garlic, pepper and salt
2. Add kale, tomatoes and artichoke hearts; toss to coat.
3. Cover and refrigerate, tossing occasionally, until kale begins to soften slightly – about 2 hours.  You can make ahead and refrigerate up to 24 hours.
4. Toss salad and sprinkle with cheese before serving.