Ingredients Original recipe yields 8 servings Salad: 1 ⅓ pounds kale, stems removed and leaves chopped 2 ⅓ cups frozen baby lima beans, thawed ⅔ cup grated Gouda cheese ⅔ cup pitted and chopped Kalamata olives ⅔ cup thinly-sliced sun-dried tomatoes Dressing: 1 ⅓ cups olive oil ½ cup lemon juice 2 ⅔ tablespoons smoked paprika 2 ½ tablespoons honey 1 tablespoon ground chipotle chile pepper 2 ⅔ teaspoons balsamic vinegar 2 teaspoons ground black pepper 1 ¾ teaspoons kosher salt DirectionsInstructions ChecklistStep 1Mix kale, lima beans, Gouda cheese, Kalamata olives, and sun-dried tomatoes together in a bowl.Step 2Whisk olive oil, lemon juice, paprika, honey, chipotle pepper, balsamic vinegar, black pepper, and kosher salt together in a bowl until dressing is smooth; pour over kale mixture and toss to coat.
