KALE, POMEGRANATE, ALMONDS AND SUNFLOWER SEEDS WITH SWEET & SOUR VINAIGRETTE
A couple of months ago, we had dinner at a friend's house. Kale Salad from Central Market was one of the sides that evening. This inspired me to make my own. Who knew Kale in a salad would be so good? I believe it had dried cranberries and chopped almonds and a couple of other things and their lemon garlic vinagriette.
Before this dinner, I associated raw kale with green juice. Now there's so much you can do with it, like make this delicious salad. Along with the kale salad, we had NY Strip Steaks and Roasted Baby Yukon Potatoes. All so yummy! Good friends plus good food makes great company.
KALE, POMEGRANATE, ALMONDS AND SUNFLOWER SEEDS WITH SWEET & SOUR VINAIGRETTE
Inspired by Central Market
1 kale bunch
1 pomegranate, peeled and seeds separated
1/3 cup slivered almonds
2 tablespoons sunflower seeds
Pinch of red pepper (cayenne)
2 tablespoons rice wine vinegar
2 tablespoons balsamic vinegar
1/4 teaspoon sugar
1 1/2 tablespoons olive oil
Salt and pepper to taste
Remove the center ribs and stems; discard. Tear kale into bite size pieces, but still a little leafy. Place torn pieces in a large bowl, set aside.
Remove seeds from the pomegranate. To cut and de-seed a pomegranate, click here. Add pomegranate seeds, slivered almonds and sunflower seeds to the kale.
In a small bowl, mix together red pepper and rice vinegar. Drizzle red pepper seasoned rice vinegar, then balsamic vinegar and finally olive oil to kale mixture. Season with salt and pepper; toss to combine.
Enjoy!
