When I looked at the photograph that I took for this post, I realized that I was three months late for the perfect Christmas salad. As Christmasy as it looks, it’s makes a beautiful and healthy accompaniment to any meal any time of the year. I love eating foods that are vibrantly colored. As a rule, fruits and vegetables that are deep and vibrant in color are full of vitamin and nutrients.
Pomegranates have gotten very popular over the last few years and pomegranate juice can be found in most supermarkets these days. For this post, I found pomegranate seeds at Whole Foods. If you buy a whole pomegranate, the easiest way to remove the seeds is to submerge the pomegranate in a large bowl of water and gently pull the seeds away from the pulp.
Kale, an incredibly healthy vegetable, is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. We eat kale regularly and one of my favorite preparation is to saute the leaves with garlic, olive oil, salt and pepper.
Ingredients
2 tbsp red wine vinegar
4 tbsp pomegranate juice
1 tsp Dijon mustard
1/2 cup canola oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large bunch of kale, chopped with tough stems removed
1/2 cup pomegranate seeds
1/2 cup toasted slivered almonds
Instructions
1. Whisk together the vinegar, pomegranate juice, salt, and pepper. Slowly add oil, whisking constantly.
2. Remove thick stems from kale and tear leaves into bite-sized pieces.
3. Toss kale with dressing to taste. Top with slivered almonds and pomegranate seeds.
https://southernboydishes.com/2013/03/28/kale-salad-with-slivered-almonds-and-pomegranate-vinaigrette/
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