Serves 4
•1/2 pound raw kale
•2 ounces hazelnuts
•2 ounces dried dates
•1 pomegranate
•1 cup Greek yogurt
Finely chop the kale. Chop the hazelnuts, and mince the dates. Cut the pomegranates in half and take out the kernels. Mix the kale, hazelnuts, dates, and pomegranate kernels together with yogurt and season with salt and pepper. Serve right away with some roasted duck or a vegan pie.
This article available online at:
http://www.theatlantic.com/health/archive/2009/12/recipe-kale-salad-with-pomegranate/32162/
