For a delicious salad that is high and fiber and low in fat, you can’t go wrong with a winter kale salad. It’s easy to prepare and a good source of Vitamins A, C, D, E and, K and calcium, iron, and manganese. Here are the recipes potassium, zinc selenium , for the salad and dressing:


For the salad:

2 bunches Lacitano Kale (also known as dinosaur kale). Washed, stems and center ribs removed.

1 – 2 Pomegranates, seeded

1 cup rough chopped walnuts, toasted lightly

¼ cup dried currants or sultana raisins

8 oz. feta cheese, crumbled or cut into small cubes


Cut kale leaves into thin strips (chiffonade). Place kale, pomegranate seeds, toasted walnuts raisins and crumbled feta into bowl. Set aside, or cover and keep chilled in refrigerator until you are ready to dress.


For the dressing:

¼ cup lemon juice, cider vinegar or white balsamic vinegar (your preference)

1 TBS. Dijon mustard

1 tsp. Kosher Salt

Freshly Ground Black Pepper

2/3 Cup Virgin Olive Oil


Place lemon juice, Dijon mustard salt and pepper into mixing bowl. Whisk until ingredients are blended and salt has dissolved. Slowly add olive oil, continually whisking until oil has been incorporated. Dressing should look thick. It should not separate.


Add dressing to salad and toss to coat. Serve immediately.

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