Every year my husband and brother-in-law run the Camp Pendleton Mud Run, and every year they ask me to do it. This was the first year I said yes.
It was fun but a trek up there (about an hour from where we live). The course was hilly with lots of obstacles and, towards the end, very muddy. By the time it was over and we had a beer, walked to our car and drove to Pizza Port, a nearby restaurant, I was famished. My sister-in-law met us at the restaurant and had already ordered a kale salad.
At that moment I felt like I was eating the BEST salad ever. The salad had kale, pomegranate seeds, sunflower seeds and feta cheese. But was it really that good or was it just that I was so hungry and tired that anything would taste good?
Well, the idea of the salad stuck with me so I did my best to recreate it. And you know what? It hit the spot again but in a different way. I even brought it to a 4th of July party and one guest went on and on about it.
I bought these pomegranate seeds from Trader Joe’s and concocted a creamy mustard vinaigrette dressing.
If you aren’t used to eating kale, it’s a little tough but the texture grows on you. This is a nice combo of flavors.
What’s your favorite Kale salad combo?
- 5 cups raw kale rinsed and torn into small pieces
- ⅓ cup pomegranate seeds
- ¼ cup sunflower seeds
- ⅓ cup feta cheese
- 3 TBS red wine vinegar
- ⅓ cup olive oil
- ½ tsp Dijon mustard
- ½-1 TBS plain yogurt
- garlic clove, minced
- ¼-1/2 tsp salt
- pepper to taste
- Mix first four ingredients in a large bowl. To make salad dressing whisk the rest of the ingredients together and refrigerate (great to make ahead of time so flavors meld). Toss the salad with dressing right before serving. There should be plenty of dressing leftover to save for the next salad.