| 10 | 20 | 183 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 6 |
| 3 tbsp | Lemon juice |
| 1 tbsp | Extra virgin olive oil |
| 1 pinch | Kosher salt |
| 1 bunch | Kale (ribs removed, leaves very thinly sliced) |
| 1/4 cup | Medjool date |
| 1 large | Apple (honey crisp) |
| 1/4 cup | Slivered almonds (toasted) |
| 2 tbsp | Cranberries, dried |
| 1/4 cup grated | Pecorino cheese |
| 1 dash | Black pepper |
Whisk together the lemon juice, olive oil and ¼ teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into small chunks. Add the dates, apples, almonds, cranberries and cheese to the kale. Season with salt and pepper and toss well.
* Weight Watchers Friendly
4 WWPP; 3 WWSP
| Fruit | 0.5 |
| Meat Alternative | 0.1 |
| Milk Alternative | 0.2 |
| Vegetables | 1.3 |
