Raw kale salad with pomegranate arils, orange slices and toasted slivered almonds, drowning in guilt-free scrumptious Orange Ginger dressing.
Fast facts on kale:
- It is a green, leafy, winter vegetable that is high in fiber.
- The potassium content may help reduce the risk of heart disease.
- It can be a tasty and nutritious side dish or an addition to smoothies and salads.
- Anyone who is taking blood thinning medication or who has a kidney problem should check with a doctor before adding more to your diet.
- One cup of cooked kale has over 1,000 percent more vitamin C than a cup of cooked spinach. Unlike spinach, it is low in oxalate, so the calcium and iron it provides are more easily absorbed by the human digestive system.
This recipe was originally posted on iFoodreal.
| Winter Fruit Kale Salad |
Winter Fruit Kale Salad
Ingredients
- For Salad
- 5 cups Kale stems removed and chopped
- 1 tbsp Extra-virgin olive oil
- orange zest from an orange listed below
- Salt pinch
- 2-3 cups romaine lettuce chopped
- 1 medium pomegranate arils only
- 1/2 large orange peeled and diced
- 1/3 cup silvered or sliced almonds toasted
- For Dressing
- 1/2 cup orange juice not from concentrate & no sugar added
- 1 tbsp Extra-virgin olive oil
- 1/2 large orange peeled and diced
- 1 inch fresh ginger
- salt and pepper
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- In a large bowl, add kale, olive oil, orange zest and salt. Massage with your hands for couple minutes until the amount of kale shrinks a bit. Add romaine lettuce, pomegranate, orange and almonds. Set aside.
- In a blender, small food processor or Magic Bullet, add Orange Ginger Dressing ingredients and process until smooth. Pour over salad, toss and enjoy.
Recipe Notes
Store: Refrigerate Salad ingredients separately from the Dressing for up to 2 days. Both should be covered to retain moisture. Shake dressing and add almonds just before serving otherwise they will lose their crunch in the fridge.
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