Crunchy Kale Salad with Pomegranate Vinaigrette
Author:
Green Olive Company
Servings
Serves 4
This is just one of the many ways kale can be fixed. This salad holds up well and can be stored in the refrigerator and eaten over a few days.
Ingredients
- 1 small apple, diced
- 2 cloves garlic, peeled
-
1/4 Cup Herbes de Provence Olive Oil
- 2 teaspoons honey
-
1 1/2 Tablespoons Pomegranate Balsamic
- 1 teaspoon curry powder
- Salt and Pepper to taste
Directions
- Place all dressing ingredients in a food processor. Blend until smooth.
To serve:
- Pour dressing over salad and gently toss. Let marinate for 15-20 minutes before serving.
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