Kale Salad

Makes 10 servings; 1 cup each serving

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  • 1 bunch kale
  • 15-ounce can peaches in 100% juice
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon apple cider vinegar
  • 1/3 cup 100% fruit juice (from canned fruit)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup parmesan cheese, grated


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Wash kale and pat dry with paper towels. Remove stems, stack and roll leaves, and finely chop. Add to a large bowl.
  3. Drain fruit, reserving the juice, and cut into bite-size pieces. Add fruit pieces to the kale.
  4. Combine oil, apple cider vinegar, 100% fruit juice, salt, and pepper in a small bowl and mix well with a fork. Add the dressing mix to the kale and fruit, mix the salad with tongs.
  5. Add parmesan cheese then place covered bowl in the refrigerator to chill for at least an hour. Toss before serving.
  6. Refrigerate leftovers within 2 hours.


This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.