Our FIT Rx trainers and I wrapped up our final class tonight with a class potluck! Molly Makela brought this delicious Kale Salad with Lemon and Parmesan. Thinly slice fresh kale leaves and remove the woody stems. Toss with olive oil, lemon juice, shredded Parmesan and dried cherries (I may try pine nuts for a savory twist also). Molly recommends making a big bowl of this salad and enjoying the leftovers for a few days. The flavors meld together and the dressing softens the kale as it marinates. Very light and refreshing and perfect for summer time!