Monday, February 14, 2011

Kale and Fennel Salad

I had some leftover fennel and decided to create a simple salad using my favorite leafy green veggie. I got a fabulous gift today: persian lime olive oil and honey ginger balsamic vinegar. I decided to mix them to make a tangy citrus dressing for this simple salad. Pepitas (pumpkin seeds) are packed with B Vitamins, calcium, zinc and phosphorous and add crunch.

Full recipe after the jump

Makes 2 Servings

2 cups chopped kale, washed and trimmed
1/2 fennel bulb, sliced thinly
2 tbsp raw pumpkin seeds
black pepper

(I used my new oil and vinegar, but here's a quick version you can whip up)
1 tbsp olive oil
2 tbsp vinegar, white wine or champagne
1/2 tsp honey
1 tsp lime juice

Step by Step Instructions:
1. Combine kale, fennel, and pumpkin seeds
2. Toss thoroughly with dressing
3. Serve with black pepper

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