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Artichoke and Kale Salad

By: Alli from An Open Cookbook
Artichoke and Kale Salad
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For one of the tastiest healthy salad recipes around, make this Artichoke and Kale Salad from Alli from An Open Cookbook. This green salad works well as one dinner salad or as two starter salads.


  • 1/2 can whole artichoke hearts, halved
  • 6 kale leaves, cut into thin ribbons
  • 1/3 can white cannellini beans, drained and rinsed
  • Sarvecchio Sartori cheese, sliced very thin in mandoline (or any hard cheese that easily shaves)
  • White vinegar
  • Dijon mustard
  • Splash of maple syrup
  • Salt and pepper
  • Extra virgin olive oil


  1. Cut the artichoke hearts in half and set aside.
  2. Wash and dry the kale and pile each leaf on top of one another. Slice into very thin ribbons.
  3. Drain the beans and mandoline the cheese.
  4. Prepare the dressing in a small food processor or by whisking...adding the oil last.
  5. Toss the kale ribbons and beans in the dressing. Make a nice mound of greens on the plate. Arrange the artichoke hearts and cheese. Have with a nice glass of wine and thick slice of bread. Yay!


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