Detox Monday

For many, the new year means a fresh start, a clean slate, and a new YOU. These hopes and goals for change in the coming year often come in the form of New Year’s Resolutions. I don’t know the statistics, but if I had to guess, I’d say that a very large portion of those who make resolutions are hoping to lose weight or change their eating habbits. I love a good, challenging-but-attainable New Year’s Resolution; but I have to be honest, I didn’t make one this year. It’s not that there aren’t things I want to do differently, it’s just that I couldn’t come up with one specific thing that I wanted to work toward all year.

Since this is the first Monday of the year, and there are so many people wanting to be healthier versions of themselves, I needed/wanted/couldn’t wait to bring Detox Monday back. It’s been way too long since I’ve done any detoxing myself, so I guess this goes to show, I need this as much as those who have made resolutions.

Whether you love kale, or haven’t fully embraced it, I’ve got a salad that is sure to please almost any pallet. We love kale salads in my house, and I often experiment with different versions, but this one really stands out above the rest. The key to a great kale salad is the dressing, and this tangy Mustard Vinaigrette goes great with the leafy greens, sweet pomegranate seeds and crunchy, toasted pine nuts. I hope this Chopped Kale Salad with Mustard VInaigrette helps you get your year started on the right foot!
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Chopped Kale Salad with Mustard Vinaigrette

What You Need

    For the Dressing
  • 1/4 cup + 1 tablespoon olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons lemon juice
  • 1 1/2 tablespoons minced shallots
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • For the Salad
  • 1 large bunch lacinato kale
  • 1/2 cup pomegranate seeds (fresh or store-bought)
  • 1/3 cup pine nuts

What To Do

  1. To make the dressing, combine all ingredients in a bowl, and mix with a whisk until blended. Taste and adjust to preference. Set aside until salad is finished.
  2. To make the salad, start by removing the thick center stem from each kale leaf by running a sharp knife along each side of the stem. Once kale is prepared, line up several leaves at a time, and chop until there are small, bite-sized piece.
  3. In a small saute pan, toast pine nuts over medium heat until browned, being careful not to burn.
  4. Remove seeds from pomegranate by cutting the fruit in half, and then submerging the fruit in a bowl of cold water. While under water, break apart the pomegranate and use your thumb to remove the seeds from the white membrane. Drain.
  5. Mix kale, toasted pine nuts and pomegranate seeds in a large bowl. Toss with desired amount of dressing. Let the salad sit at room temperature, or in the fridge for 30 minutes. As the kale marinates, it softens and becomes slightly wilted.
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