Adapted Recipe from How Sweets Eats
4 cups kale leaves removed from stems and chopped
1/4 cup roasted pistachios, chopped
1/4 cup shaved parmesan cheese [DF - sub nutritional yeast]
Creamy Parmesan Dressing
1/2 cup finely grated parmesan cheese [DF - sub nutritional yeast]
3 tbsp plain [lactose-free] Siggi's yogurt
1 garlic clove
1 tbsp freshly chives
1/2 tbsp dijon mustard
2 tsp red wine vinegar
1/4 tsp salt & 1/4 tsp pepper
1/2 lemon, juiced
1/2 cup olive oil
Remove the kale from stems, and chop. Place in a large bowl. Top with the roasted pistachios and shaved parmesan.
Blend (in a blender) the creamy parmesan dressing ingredients (except the olive oil). Once dressing is well-combined, slowly add the olive oil. Pour into a jar **you will make more dressing than needed!
Add desired dressing on top of salad and enjoy!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.