Fall Kale Salad
Fall
Healthy and Fresh!
I was looking for a bright, tasty, unusual salad for fall, so when I saw organic pomegranates and persimmons in the produce department, I decided to just do a little experimenting. The mint adds a little Asian twist--fantastic! This is the result -- It's healthy and delicious--my family loved it! I think yours will too.
Ingredients
1 lb chopped organic kale
1 shredded organic carrot
1/2 cup thin-sliced organic red cabbage
1/4 cup rough-chopped fresh organic mint
2 organic persimmons, peeled and sliced (I like the smaller, firmer variety, Jiro, or Fuyu)
Seeds from 1/2 of an organic pomegranate
1/2 cup broken pecans
Dressing:
2 TBSP sesame oil
3 TBSP Bragg's Apple Cider Vinegar
1 TBSP agave syrup or honey
1/2 tsp Himalayan red salt (to taste)
A couple of grinds of fresh black pepper
1 shredded organic carrot
1/2 cup thin-sliced organic red cabbage
1/4 cup rough-chopped fresh organic mint
2 organic persimmons, peeled and sliced (I like the smaller, firmer variety, Jiro, or Fuyu)
Seeds from 1/2 of an organic pomegranate
1/2 cup broken pecans
Dressing:
2 TBSP sesame oil
3 TBSP Bragg's Apple Cider Vinegar
1 TBSP agave syrup or honey
1/2 tsp Himalayan red salt (to taste)
A couple of grinds of fresh black pepper
Directions
Chop the vegetables and fruit, toss together.
Mix the dressing in a separate bowl.
Toss the dressing into the salad right before serving, and serve immediately.
Enjoy this fresh and delicious salad, which takes advantage of some wonderful and unusual fruits!
Mix the dressing in a separate bowl.
Toss the dressing into the salad right before serving, and serve immediately.
Enjoy this fresh and delicious salad, which takes advantage of some wonderful and unusual fruits!
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