March Recipe: Mediterranean Style Kale Salad

Ingredients:

4 cups raw kale, thoroughly washed and dried
4 green onions sliced finely
1 orange pepper, chopped
¼ cup sundried tomatoes, chopped
¼ cup roasted pinenuts

Dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper

1. Remove ribs from kale leaves.
2. Roughly chop kale into bite sized pieces (1-2 inches) and place into a large salad bowl.
3. Toss together all of the ingredients of the salad except for the pine nuts.
4. In a separate, small bowl, mix together all of the ingredients of the dressing. Drizzle over the salad and toss.
5. Cover and refrigerate for one hour or up to three hours.
6. Sprinkle with nuts and enjoy.

Serves 4

Eye Nutrients: Lutein, zeaxanthin, beta-carotene, vitamin E, vitamin C, zinc, fiber

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