A colorful, delicious salad with the goodness of kale, sprouts and broccoli-carrot slaw. Dressed in a delectable and easy pomegranate vinaigrette.
Shake all ingredients in a tightly-lidded container OR drizzle in the olive oil as you whisk together in a small bowl.
Use a mandoline slicer and julienne the broccoli stem and carrot.
Wash the Purple Kale and Micro Greens. Tear the kale by hand. Plunge them both in an ice water bath for 5 minutes to crisp them up. Drain. Using a salad spinner or paper towels, dry them thoroughly.
Combine all the ingredients in a bog bowl. Toss with the Vinaigrette.