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Kale Salad with Crispy Lentils
Ingredients
  • 2 cups (500 mL) cooked green lentils
  • 1 Tbsp (15 mL) canola oil
  • ½ tsp (2 mL) garlic powder
  • ¼ tsp (1 mL) salt and pepper
  • 1 large bunch of kale, centre rib removed, and cut into small pieces
  • 3 Tbsp (45 mL) extra virgin olive oil
  • subheading: DRESSING:
  • 3 Tbsp (45 mL) mayonnaise
  • 1 Tbsp (15 mL) balsamic vinegar
  • ¼ tsp (1 mL) salt and pepper
  • ¾ cup (175 mL) grated Parmesan cheese
Steps
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