Marinated Kale, Pomegranate and Cheddar Salad

Instructions

1. Pomegranate seeds make a sparkly holiday addition to any meal, but can be intimidating to work with. Over a bowl, halve the pomegranate, separate, push out the center and use a heavy wooden spoon to whack the back. The seeds will fall out. Voila!
2. When choosing kale, look for dark green, slightly springy and voluminous leaves. Avoid kale that has a yellow tinge or looks dry, as this is a sign of age. Use within three days of purchase for tastiest results.
3. Place the kale leaves in a thick plastic bag. Set the bag of kale over a folded towel and use a rolling pin to gently bruise the kale. The leaves will turn a darker shade of green. Transfer kale to a mixing bowl and toss with remaining ingredients. Marinate for 15 minutes and serve at room temperature.
4. Healthy Tip: One cup of chopped kale is only 33 calories and is an excellent source of vitamins A, C and K, copper, potassium, iron and more!

• Servings : 4 to 6
• Course : Salads
• Recipe Type : Fruit, Lunch, Vegetarian/Vegetable