Raw Kale Salad with Citrus-Garlic Dressing

Rhea Yablon Kennedy, Creator of www.youaredelicious.net

Serves: 4
Preparation: 25 minutes
Calories: 210
Fat: 4.4 grams
Sodium: 300-600 milligrams

Brighten up your winter cuisine with a colorful salad that packs a powerful nutrition punch. Filled with oranges, pomegranate seeds and garlic, the Raw Kale Salad is much more than a taste bud tempter. We all know the benefits of Vitamin C, but local foodie Rhea Yablon Kennedy emphasizes the additional health benefits of her dish: “Pomegranates are famous for their free radical-fighting polyphenols, and raw garlic can help fight winter colds with its antimicrobial properties.”

INGREDIENTS
2 oranges, sectioned, juice from centers reserved
1 small bunch fresh kale, any variety, washed and chopped (about 3 cups)
1 small pomegranate or 1 cup pomegranate seeds (optional)

Citric-Garlic Dressing
3-4 medium cloves garlic, peeled
2 tablespoons extra virgin olive oil
Juice squeezed from 1 or 2 of the sectioned oranges or 1 tablespoon lemon juice
1/2-1 teaspoon sea salt

PREPARATION
Using a sharp paring knife, section the oranges by slicing off the peel and then cutting out each section. Squeeze the juice from the remaining part of the orange, if desired, and reserve. In a food processor or blender, combine the garlic, olive oil, orange juice or lemon juice, and salt. Process until pureed.

At least 30 minutes before serving (or up to one day ahead), combine the kale and dressing in a large mixing bowl and toss well. When ready to serve, add the orange sections and pomegranate seeds, if desired, and toss gently to combine. Serve chilled or at room temperature.