vinaigrette dressing recipe Classic Balsamic Tomato Vinaigrette

If you want a chunkier cornbread dressing, you can do any of the following : cut the vegetables into a larger dice, leave a few chunks of cornbread not finely crumbled, and use chunks of stale or toasted white bread instead of bread crumbs.a Make ahead and refrigerate or freeze the dressing and/or various components that make up the cornbread dressing

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Ingredients For the Kale Salad 2 Bunches dark leafy kale or curly kale (thinly sliced) about 5-6 cups 1 teaspoon olive oil kosher salt black pepper cup pistachios or pumpkin seeds cup golden raisins or dried cranberries cup shredded parmesan cheese Zest of 1 lemon (about 1 tablespoon) For the Lemon Dressing 2 tablespoons fresh lemon juice (about the juice of 2 lemons) cup apple cider vinegar cup olive oil 12 tablespoon maple syrup or honey to taste teaspoon kosher salt teaspoon black pepper Instructions Add the sliced kale to a medium-sized mixing bowl or salad bowl, drizzle on a little olive oil and sprinkle salt and pepper and lightly massage it for 1 minute to help break it down a little