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Chopped Kale Salad with Rice & Pomegranate

Chopped Kale Salad with Rice & Pomegranate

CHOPPED KALE SALAD WITH WILD RICE AND POMEGRANATES

Makes 4 servings

Don’t let the pretty colors fool you—this little salad is a nutritional power house. Serve with Citrus Dressing for a little extra zing.

½ cup wild rice

3 cups water

1 bunch kale leaves, chiffonnaded or chopped

½ cup pomegranate seeds

1 apple, cored and cut into small cubes

1 pear, ripe but firm, cored and cut into small cubes

1 scallion, finely chopped

1 batch Citrus Dressing (optional)

TOOLS: Food processor or sharp ceramic knife

To sprout the wild rice, place wild rice and water in airtight glass jar. Dehydrate at 104° F for 24-48 hours, or until grains have softened and split. Rinse rice and set aside.

Place remaining ingredients in bowel and toss gently. Add rice and toss gently.

Add Citrus Dressing, if desired.

Learn about the health benefits of kale:

http://whfoods.org/genpage.php?tname=foodspice&dbid=38#healthbenefits

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