READY IN: 20mins

INGREDIENTS

  • DRESSING
  • 23 cupplain yogurt
  • 14 cupextra virgin olive oil
  • 2tablespoonsred onions, finely chopped
  • 1tablespoonpomegranate molasses
  • 1tablespoonhoney
  • 12 teaspoonground rosemary
  • 12 teaspoonblack pepper, to taste
  • 18 teaspoonsea salt
  • SALAD
  • 4leaveskale, washed and drained
  • 1largecarrot, peeled
  • 1mediumgrapefruit, peeled, pith removed and segmented
  • 1largemandarin orange, peeled, pith removed and segmented
  • 1mediumnavel orange, peeled, pith removed and segmented
  • 1largekiwi fruit, skin removed and wedged
  • 12 cupfeta cheese, crumbled
  • 2tablespoonspomegranate seeds
  • 2tablespoonsslivered almonds, toasted
  • NUTRITION INFO

    Serving Size: 1 (504) g

    Servings Per Recipe:2

    Calories: 613.4

    Calories from Fat 376 g 61 %

    Total Fat 41.9 g 64 %

    Saturated Fat 11.4 g 57 %

    Cholesterol 44 mg 14 %

    Sodium 631.2 mg 26 %

    Total Carbohydrate53.9 g 17 %

    Dietary Fiber 6.4 g 25 %

    Sugars 33.2 g 133 %

    Protein 12.6 g 25 %

    DIRECTIONS

  • To make the dressing: In a mixing bowl, combine all ingredients and whisk until well blended.
  • Transfer to the refrigerator for 2 hours.
  • To assemble the salad: Place in order all the ingredients evenly on two plates.
  • Drizzle the chilled dressing over and garnish with toasted slivered almonds. Serve 2.
  • Source: Read Full Article