Tonight's salad was going to be pretty typical—spinach, kale, carrots, purple cabbage—but then I decided to try a new dressing I just bought. Organic Ville's Miso Ginger Organic Vinaigrette. Usually I go the simple route and drizzle my salad with olive oil and sea salt with maybe a quick splash of rice vinegar. Well the vinaigrette was a little too savory for my taste, so I had a brilliant idea to add pomegranate seeds to the salad to sweeten things up a bit. Love it! I think it was the kale that inspired me. Tonight I'm eating Lacinato Kale (also known as dinosaur kale), which is dark green with flat leaves bumpy leaves, and a beautiful purple kale called Borecole Redbor, which has a bright purple filtering through the curly leaves and stem. I usually eat kale raw in a salad or a smoothie, but I am open to any other suggestions you guys have. Anyone prefer it steamed?
Kale is a rockstar of a leafy green that should find a place on anyone's plate or blender. I love kale for its anti-inflammatory benefits as well as cancer-fighting properties. Only 1 cup of raw kale gives you more vitamin K than any other food and 684% of the recommended daily allowance (RDA). To read more about the health benefits of kale, click here and here.
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