Cracker Barrel’s kale salad comes together fast: massaged dark greens, crunchy almonds, sweet dried cranberries, and shavings of Parmesan, all kissed with a light olive oil and lemon dressing. You’ll rinse and dry the kale, strip the stems, chop, then…
You’re after a Brussels sprouts and kale salad with Cracker Barrel appeal—crisp shaved sprouts, tender greens, and a bright lemon vinaigrette that cuts through the earthy bite. The recipe hinges on a quick balance of textures: roast or sauté the…
If you’re after Erewhon’s White Bean Kale Salad, start with 1 cup cooked white beans and 1 cup chopped kale, then toss with a light lemon-olive oil vinaigrette. Rinse beans, soften kale, and whisk the dressing to emulsify. Warm the…