Make Your Lunch Vivid
KALE SALAD
This recipe is prepared and provided here by Shelly Gibbons especially for Faith & Fitness Magazine readers. Get more at her PLUMB Wellness website.
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serves 1
2 cups cleaned and de-stemmed kale
2 tbsp dried cranberries
1/4 cup pomegranate seeds
sliced red onion
3 tbsp feta cheese crumbles
1/4 cup raw sunflower seeds or pepitas
1 cup cooked quinoa
juice from one lemon
2 tbsp olive oil
salt and pepper to taste
Place all the salad ingredients in a bowl. Squeeze juice from lemon and pour olive oil into the bowl. Add salt and pepper. Toss and then place on plate and enjoy!
