Fried Cheese Curds and Baby Kale Salad


Fried Cheese Curds and Baby Kale Salad

Fried Cheese Curds and Baby Kale Salad (Serves 4)


  • 200g Crystal Springs Cheddar Cheese Curds
  • 55g Extra-Virgin Olive Oil
  • 5g Chopped Parsley (Fresh)
  • 5g Chopped Chives (Fresh)
  • 10g Cider Vinegar
  • 10g lemon Juice
  • 7g Dijon Mustard
  • 1 pinch Salt
  • 1 pinch Pepper
  • Pinch of granulated sugar
  • 300g Baby kale
  • ½ medium sized Fennel Bulb (Thinly Sliced)
  • 350g Baby Watermelon radishes (Thinly Sliced)
  • 300g Cherry tomatoes (Halved or sliced)


  • Cook FROZEN curds in a nonstick frying pan over medium heat, until golden.
  • Whisk together the oil, parsley, chives, vinegar, lemon juice, Dijon, salt, pepper and sugar in small mixing cup or bowl
  • Add the kale, fennel, radishes, tomatoes and fried cheese curds into a large bowl and gently toss, drizzle the dressing over the salad. Serve and enjoy.

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102004 RGE RD 222
Lethbridge County,
Alberta, Canada

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