Roasted Tomato Basil Soup and Kale Salad with Lemon Parmesan Dressing


  • 6 C. Kale, torn
  • ½ C. Parmesan cheese, Shredded
  • ½ C. Panko or Bread Crumbs, toasted
  • ½ C. Olive Oil
  • ¼ C. White Wine Vinegar
  • 3 Tbsp. Fresh Lemon Juice
  • 1 Garlic Clove, minced
  • Salt and Pepper, to taste


  1. In a large bowl, combine the kale, parmesan and breadcrumbs.
  2. Whisk together the last 5 ingredients until emulsified.
  3. To serve, toss the kale, breadcrumbs and parmesan together with the dressing.
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