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Author Notes: Need to spice up your salad? Well, T.W.O. has the perfect recipe for you. This salad is filled with nutrients, protein and antioxidants and will be sure to leave you wanting seconds! The baby kale leaves are tossed in a homemade lemon vinaigrette, topped with roasted almonds, pomegranates and sliced apples. Oh and it doesn’t stop there-we need protein right? Yes! How about a lean barbeque flank steak that was marinated in Hawaiian teriyaki sauce? You got it! Check out how to make this salad from scratch. —TwinsWithOriginality
- 1 bunch Baby Kale
- 1 cup Pomegranate seeds
- 1/4 cup Roasted almonds, chopped
- 1 Pink Lady apple, sliced and diced
- 2 cups Trader Joes Island Soyaki sauce
- 1-2 pounds Flank Steak, lean
- 1 Lemon
- 4 tablespoons Spicy mustard
- 1 teaspoon Olive Oil
- 1 teaspoon Balsamic vinegar
- 1 dash Salt
- 2 dashes Pepper
- Marinate the flank steak for a minimum of 2 hours prior to barbecuing. About 20 minutes before you are ready to barbecue, take the meat out to bring to room temperature. While the barbecue is heating up, prepare your salad.
- In a bowl, mix together the kale, pomegranate, roasted almonds and apples. Set aside.
- Put the meat on the barbecue and cook on medium heat. The meat should take about 15 minutes depending on your barbecue.
- While the meat is cooking, prepare your dressing. In a small bowl, mix together the lemon juice, spicy mustard, olive oil and balsamic vinegar. Add salt and pepper to taste. Mix the dressing in the salad. It is okay to let the salad dressing marinate the kale. Kale won’t get soggy like most lettuce.
- When the meat is done, take it off the barbecue and transfer to a cutting board. Thinly slice the meat. Plate the salad and top of it with the flank steak. And that’s it…you have yourself a fresh, hearty salad that will satisfy any audience.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens