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Must Have Tuscan Kale Salad to Go

Try out this delicious and fun recipe created by White House Executive Chef Cris Comerford for a kale salad prepared in a mason jar, making for a tasty meal when you're on the go.

Must Have Tuscan Kale Salad to Go 

Yield 4 servings; use four 1 Qt Mason Jars with lids


For the Salad:

  • 1 bunch Tuscan kale, washed and spun dry
  • ¼ small purple cabbage,  shredded, washed and spun dry
  • 1 small carrot, peeled and shaved
  • 1 small fennel, shaved thin
  • 1 cup,  candied pepitas
  • 1 cup sundried cranberries
  • ½ cup shaved reggiano cheese
  • 1 serrano pepper, shaved thinly

For the Dressing:

  • 2 lemons, zest and juice
  • 1 clove garlic, minced
  • 1 shallot, finely minced
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to taste

For Garbanzo Bean Crouton Garnish:

  • 1 can garbanzo beans, drained, peeled, and prepared for croutons
  • 1 tbsp curry spice mix


In a small bowl, whisk together the lemon juice, zest, garlic, shallots, honey, and vinegar.

Incorporate the olive oil slowly and season with salt and pepper. Pour into the bottom of the mason jars equally.

For the salad, cut the clean and spun dried kale into thin strips, set on the first layer of the salad jar.  Next divide the shredded cabbage equally as well for the next layer then followed with the carrots and fennel.

Top the salad jar with the pepitas, cranberries, reggiano cheese, and serrano peppers.

Close the lid tightly and refrigerate until use. The garbanzo bean crouton can be packed separately to maintain its texture.

To prepare the garbanzo bean croutons, preheat oven to 400°F. Spread the garbanzo beans on a cookie sheet. Roast until dry and crispy, for about an hour. Toss in the spice and store in a covered container.

When ready to eat the salad, shake the jar and place in a salad bowl. Top with crunchy garbanzo croutons. Enjoy!