By Kristin Massey
If you are not already eating kale on a regular basis, you should be! Kale is a great addition to any diet. It’s a great source of many vitamins and minerals, including vitamin K, vitamin A, vitamin C, vitamin B6, manganese, fiber, calcium, protein and much more. Because kale has so many great properties, it has antioxidant, anti-inflammatory and anti-cancer properties. Plus it’s low in calories, and the fiber and sulfur found in kale are known to be naturally detoxing ingredients.
This tangy kale salad recipe exemplifies the delicious and healthy “Medi-Cali” style of cuisine favored by many West Hollywood (“WeHo”) denizens. Give this recipe a try for an easy way to incorporate the superfood kale into your diet!
WeHo Kale Salad
2 tablespoons white balsamic vinegar, or regular
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 pound of kale, (usually 2 bunches) ribs removed and sliced into 1-inch wide ribbons
4 tablespoons dried cranberries
4 tablespoons roasted and salted sunflower seeds
2 tablespoons grated Parmesan cheese
¼ teaspoon freshly ground black pepper
Whisk together the balsamic vinegar, rice vinegar, honey, olive oil and salt in a large bowl. Add kale, cranberries and sunflower seeds and toss to coat. Let salad marinate for 15-20 minutes before serving. Sprinkle with Parmesan cheese and fresh pepper before serving. Makes 8 servings.
Totals Per Serving
Protein: 5.6 grams
Carbohydrate: 18.7 grams
Fat: 5.4 grams
Cholesterol: 1.4 mg
Sodium: 972 mg