Kale Salad with Blueberries and Pomegranate Seeds
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup pomegranate seeds | |
| 1/3 cup fresh blueberries | (or may used thawed frozen) |
| 7 cups kale | Washed, trimmed and torn into bite size pieces |
| ¼ cup crumbled walnuts, unsalted | Lightly toasted |
| ¼ cup yellow bell pepper | Washed trimmed and chopped |
| ¼ cup red cabbage | Washed trimmed and shredded |
| ¼ cup carrots | Washed, trimmed, peeled and shredded |
| Dressing: | |
| ¼ cup olive oil | |
| 1 tablespoon soy sauce | |
| ½ teaspoon sesame oil | |
| 2 tablespoons honey | |
| 1/3 cup rice vinegar | |
| 2 tablespoons peanut butter | |
| 1/2 teaspoon garlic, minced | Washed, trimmed, peeled and minced |
| ¼ teaspoon ground ginger | |
| 2 tablespoons lime juice | |
| ¼ cup lemon juice | |
| ¼ teaspoon black pepper | |
| ¼ teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Prepare vegetables and place in large bowl. | |
| 2 | In a food processor, mixed together dressing ingredients just before serving. | |
| 3 | Add dressing to kale mixture and toss to coat. | |
| 4 | Season to taste with salt and pepper. | |
| 5 | Sprinkle cheese over salad and serve. |
Posted in Green Leafy Salad Recipes, Salad with Lettuce
