Courtesy of Lisa Ruoff, Eco-Goddess Edibles

6 cups kale, washed and cut into small pieces (organic and local,
of course!)
½ - ¾ cup balsamic vinaigrette dressing, depending on personal
taste
½ cup grated parmesan cheese (preferably non-GMO)
½ cup toasted walnuts optional

Toss the kale with balsamic dressing and refrigerate overnight. After marinated, toss the kale with the parmesan cheese and top with toasted walnuts. Serve with a dollop of loving intention.