two cups of shredded or chopped Italian kale (without stem only use the leaves)
two cups of chopped curly kales (also only leaves )
one cup of chopped endives (to cut the bitterness of the kale)
two tablespoons of chopped sweet onion
two tablespoon of chopped celery
touch of minced hot chillies
three tablespoons of pomegranate seeds

salad dressing (option 1):

three tablespoons of cold press organic olive oil
one tablespoon of fresh juiced organic lemon
two tablespoon of chopped shallot
one teaspoon of dijon mustard
sea salt/pepper

salads dressing (option 2):

three tablespoons sesame oil
one tablespoon lemon juice
1 tablespoon gluten free tamari sauce
1 tablespoon
toasted sesame seeds

Combine all salad ingredients in one bowl and mix with dressing. Before serving sprinkle more of pomegranate seeds on top of mixed salad for holiday fun. Important tip – make sure no excess sauce on the bottom of the salad; it gets salty if you don’t toss the salad lightly.