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Рецепт Kale Salad - Tough and Bitter - It Doesn't Have To Be
by Christine Lamb

Sunflower seeds are

the gift of the beautiful sunflower that has rays of petals emanating from its

bright yellow, seed studded center.

The

flower produces grayish green or black seeds encased in tear dropped shaped

gray or black shells that oftentimes feature black and white stripes. Since

these seeds have very high oil content, they are one of the main sources of

polyunsaturated oil.

While

sunflowers are thought to have originated in Mexico and Peru, they are one of

the first plants to ever be cultivated in the United States. They have been

used for more than 5,000 years by the Native Americans, who not only used the

seeds as a food and an oil source, but also used the flowers, roots and stems

for varied purposes including as a dye pigment. The Spanish explorers brought

sunflowers back to Europe, and after being first grown in Spain, they were

subsequently introduced to other neighboring countries. Currently, sunflower

oil is one of the most popular oils in the world. Today, the leading commercial

producers of sunflower seeds include the Russian Federation, Peru, Argentina,

Spain, France and China.

Kale

is tough and bitter, but it doesn’t have to be. Try this kale salad, and you

will see what I’m saying.

Kale

Salad – Tough and Bitter – It doesn’t have to be

Copyrighted

2013, Christine’s Pantry. All rights reserved.

Ingredients:

1

head green kale, stalks removed and discard, wash and leaves thinly sliced

1

apple, cored, seeded and sliced thin

1

handful roasted sunflower seeds

For

the dressing:

1/4

Directions:

In

a small bowl, combine olive oil, spicy mustard, crushed red pepper, salt and

pepper.

In

large serving bowl, add kale, apple and roasted sunflower seeds. Pour dressing

over salad. Serve immediately. Enjoy!