Pomegranate Kale Salad
2 bunches of kale, stalks removed, roughly chopped
1 TBS olive oil
juice from 1/2 a lemon
1 tsp of salt (I used Kosher)
Combine this above ingredients into a LARGE bowl and begin massaging the kale with your hands. This helps to break down some of the fibrous walls of the kale, making it a bit softer to chew. After about 5 minutes of “squishing” it through your hands add the following:
1 orange bell pepper, chopper
1/2 cup craisins
1/2 cup pomegranate seeds
3 green onions, chopped
1/2 cup of toasted sliced almonds
2 TBS balsamic vinegar
2 TBS rice vinegar
4 TBS olive oil
2 TBS pomegranate juice
1 TBS sugar or sweetener of your choice
Combine the above ingredients in a blend or simply whisk together.
Pour over the kale salad and mix well.
The nice part about kale is that it will keep in the fridge for a couple of days even after it has dressing on it (unlike lettuce or spinach which start to wilt).
Source: WFM 1-10