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8 servings, 1 cup each
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Toasting nuts adds crunch and intensifies their flavor. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.
Prepare using any variety of fresh kale, such as Tuscan or lacinato.
To prepare recipe using seeds from a fresh pomegranate, cut pomegranate crosswise in half. While holding one pomegranate half, cut side down, in palm of your hand over bowl of water, use back of wooden spoon to firmly strike back of pomegranate to remove the seeds, rotating pomegranate slowly as you strike it. Repeat with second pomegranate half. The seeds will float to the bottom of the bowl while the pith floats to the top. Remove and discard pith, then drain the seeds before using as desired.half.
Enjoy! This colorful side salad is high in vitamins A and C from the kale and a good source of fiber from the combination of vegetables.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.