Monday Munchies: Kale & Pomegranate Salad
A lovely light salad if just what you need on a sunny Spring day to mark the beginning of March. If you haven’t got into the kale craze yet then you have to try it – it’s filled will so much goodness.
1 bunch of kale
1/2 cup pomegranate seeds
1/2 cup crumbled feta cheese
1 medium cucumber, diced
Salad Dressing Ingredients
3 Tablespoons extra virgin olive oil
Zest of 1 medium lemon
1 Tablespoon fresh lemon juice
1 Tablespoon balsamic vinegar
1/2 teaspoon brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon kosher or sea salt
fresh cracked black pepper to taste
1/4 teaspoon soy sauce
1. In medium bowl, whisk together all the salad dressing ingredients. Alternate method: in a mason jar, add all the salad dressing ingredients together and shake well to combine the dressing.
2. Wash kale and blot dry with towels to remove excess water. De-stem the kale leaves and chop the kale leaves into small bite sized pieces.
3. In large bowl, combine the chopped kale, pomegranate seeds, feta cheese and cucumber. Add the salad dressing to the kale salad and toss everything together till all the dressing and salad ingredients are combined.
4. Add additional salt and black pepper to taste. Serve immediately.
Credit // Best Recipe Box