Ingredients:

1/4 cup olive oil

3 tablespoons Nakano Seasoned Rice Vinegar - Roasted Garlic

1 teaspoon toasted sesame seed oil

1/4 teaspoon granulated garlic

1/4 teaspoon sea salt

Pepper to taste

1 bunch lacinato kale, washed and sliced very thin

1/2 cup roasted sunflower seeds

 

Directions:

Combine olive oil, rice vinegar, sesame seed oil, garlic powder, sea salt and pepper. Mix until-thoroughly-blended. Pour dressing over thinly sliced kale and toss to coat. Place salad in the refrigerator for 10 minutes to 2 hours to infuse flavor. Remove from refrigerator and toss with sunflower seeds before serving.

 

Makes 4 servings.

Prep time: 30 minutes

(BPT)