For the Salad: ・3/4 lb Lacinato kale, stems removed, finely chopped ・4 oz queso fresco (or feta), crumbled ・1 cup grilled corn (or simply cooked) ・1/4 red onion, thinly sliced ...

When you're ready to eat, shake the dressing well, add it to the salad and toss. If you don't have time to make a homemade dressing, use 3 tablespoons of store-bought olive oil vinaigrette.

At the end of the day, you need to find protein sources to add to your salads that you'll actually enjoy eating and can have easy access to when you need them. The 9 Best High-Protein Salad Recipes 1.

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Add kale and shallots; mix until completely coated. Cover and chill until kale is tender, at least 3 hours. Step 3 Meanwhile, preheat oven to 375°.

Place kale in a large bowl; drizzle with olive oil and remaining ¼ teaspoon salt. Using your hands, massage kale until it begins to soften and shrinks in size by half, about 5 minutes.

Un-massaged kale isn’t dangerous, but it is more difficult to digest and just not very good tasting. To address the issue, dousing your kale with dressing is not enough.