Rainbow Kale Salad
It is very important to marinate this rainbow salad, to help break down the kale to make it digestible. This salad is a powerhouse of nutrients with kale definitely being a superstar. Kale is loaded with calcium, iron, and vitamins A,C, and vitamin K. It has 10 times more lutein and zeaxanthin (eye protective carotenoids) than broccoli. Topping it with yellow beets provides you with folate and betaine as well as potassium to protect your heart.
- ½ lb. kale, chopped or 4 c.
- 2 T. olive oil
- 1 red tomato, diced
- 2 yellow beets, diced
- ¼ c. dried cranberries (sweetened with fruit juice)
- 2 T. raw pumpkin seeds
- 2 T. olive oil
- 2 T. lemon juice
- 1 clove garlic, minced
- ½ t. oregano
- pinch cayenne pepper
- ½ t. salt
- pepper to taste
- 1 t. dijon mustard
- ½ t. raw honey
- Cook beets in a little water and bake at 350 for 45 minutes or until soft, remove from oven and cool.
- Take chopped kale and put in large plastic bag.
- Dice beets and tomatoes and set aside.
- Mix olive oil, lemon juice garlic, oregano, cayenne pepper, salt, pepper, mustard and honey together. Use an emulsion blender if available.
- Add dressing to bag of kale. Massage the bag with the kale and dressing. This helps break down the kale. Refrigerate for a minimum of 1 hour or overbite.
- Just before serving, add the tomatoes, cranberries, beets and raw pumpkin seeds.