Recipe courtesy of The American Pecan Council. Recipe featured in "Food in :60" Segment with Carrie Taylor, RDN, LDN, RYT and Andrea Luttrell, RDN, LDN.
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Chop or shred kale into very small pieces and transfer to a large bowl. Drizzle kale with 3 tablespoons of olive oil and, using clean hands, massage kale for about 3 to 5 minutes or until kale becomes a glossy, deep green and begins to tenderize.
4. Add pear slices, pecan halves and pomegranate seeds and toss with the kale.
5. Add remaining olive oil, apple cider vinegar, mustard, salt and pepper to a mason jar and secure lid. Shake for several seconds until dressing comes together. Drizzle over salad and toss to coat.
6. Serve immediately or allow salad to marinate in dressing for up to 30 minutes before serving.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Facts
Watch the recipes video here.