MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kwanzaa Kale Salad
Categories: Breads, Seafood, Cheese, Chilies, Pork
Yield: 4 servings

2 1/2 c Leftover cornbread; cubed
3 oz Parmesan cheese
2 oz Olive oil
6 oz Kale; stemmed
1/3 c Lemon Vinaigrette Dressing
2 tb Maple syrup
1/2 ts Red pepper flakes
12 Cherry tomatoes; halved
3 sl Cooked bacon; crumbled
1/4 c Toasted pecans
1 Leftover creole fish fillet;
- flaked

Set oven @ 400ºF/205ºC.

Add cubed cornbread to baking sheet, sprinkle parmesan
over top, drizzle with oil and toss gently to combine.
Bake in a single layer until golden brown, about 10-15
minutes.

In a large bowl, add torn kale leaves. Using your hands,
massage and rub leaves together for 2-3 minutes until
leaves soften and turn dark green.

In a small bowl, whisk together lemon vinaigrette with
maple syrup and red pepper flakes. Add dressing to kale
and toss to combine.

Top salad with cheesy cornbread croutons, cherry
tomatoes, bacon crumbles, pecans and flaked creole fish.
Season with salt and pepper, if desired.

Serve immediately.

RECIPE FROM: https://nourish.schnucks.com

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