Marinated kale and green bean salad from Bon Appétit Magazine, July 2012 (page 115)

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Notes about this recipe

  • okcook on September 13, 2014

    We started with farmers' market fresh young kale which I think you really need for this recipe because it is not cooked. The lemon and honey in the dressing really makes the vegetables sing. The Parmesan to finish was perfect.

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