Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds recipe
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- ½ pound kale 1 ½ cups pomegranate seeds 2 tablespoons sunflower seeds ⅓ cup sliced almonds 5 tablespoons red pepper seasoned rice vinegar 5 tablespoons balsamic vinegar 3 tablespoons extra virgin olive oil salt to taste
Nutrition Info
- 176.4 caloriescarbohydrate: 17.3 gcholesterol: : -fat: 11.4 gfiber: 1.8 gprotein: 3.4 gsaturatedFat: 1.3 gservingSize: -sodium: 268.5 mgsugar: 11.7 gtransFat: : -unsaturatedFat: : -
Directions Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds
Directions
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Wash and shake off extra water from the kale. Remove the center ribs and stems, discard. Chop the leaves until fine but still a little leafy.
Combine the chopped kale, pomegranate seeds, sunflower seeds, and sliced almonds in a large bowl, toss to combine. Drizzle the rice vinegar, balsamic vinegar, and olive oil over the kale mixture while continuing to toss. Season with salt to serve.