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Kale, walnut & parmesan salad


1 bunch of kale, finely shredded

12 Brussels sprouts, finely shredded

3 green onions, trimmed and finely sliced

1 cup toasted walnuts, roughly chopped

Handful of green olives, pitted and sliced

2/3 cup parmesan, shaved

2 hard-boiled eggs, roughly chopped

1/3 cup Newman’s Own Olive Oil and Vinegar Dressing


  1. Toss the kale, sprouts, and green onions with the dressing and lemon zest and juice. Mix well (preferably using your fingertips) and season to taste.
  2. Add the walnuts, olives, eggs and parmesan, and gently toss once more before serving with a little extra dressing on top.