cinco de mayo kale recipe

"<a href=/articles/2012/01/forbidden-fruit-pomegranate>Pomegranate</a> seeds add a nice crunch," says <a href=http://www.esquinanyc.com/ target=_blank>La Esquina</a> chef Fabian Gallardo of this simple Mexican-inspired salad. Plus, they're packed with potassium, fiber, and antioxidants such as vitamin C.Serves 2Ingredients: For the salad: 1 large bunch curly, purple, or black kale, massaged and torn 3 small rainbow carrots, peeled and julienned or grated ¼ cup of pomegranate seeds 2 tablespoons pecans, chopped and toastedDirections: Combine all ingredients in a large bowl. Set aside while preparing the salad dressing.For the chipotle vinaigrette: 2 Tablespoons balsamic vinegar 4 Tablespoons grapeseed oil 1 Tablespoon apple cider 2 teaspoons chipotle canning sauce 1/4 teaspoon dried oregano Salt PepperDirections:Whisk all ingredients together until smooth. Season with salt and pepper as desired.To Serve: Toss greens and vegetables with dressing to coat. Place extra vinaigrette on the side.

La Esquina kale salad

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