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
