Ingredients
  • 1 bunch flat kale, stemmed and sliced or chopped
  • 1 gem Romaine shredded or chopped
  • ½ red onion, halved and thinly sliced
  • ½ bulb fennel very thinly sliced
  • ½ cup pomegranate seeds
  • 1 cup feta crumbles
  • ½ cup pine nuts or pistachio nuts, toasted
  • Sliced green pepperoncini, pickled hot or mild peppers
For the dressing:
  • Juice of 1 small lemon
  • 2 tablespoons white or red wine vinegar
  • 2 teaspoons sugar or Acacia honey
  • Salt and pepper
  • 1 large clove garlic, grated
  • ½ cup Greek yogurt
  • 1 teaspoon dried oregano
  • ⅓ cup extra-virgin olive oil (EVOO)
  • ½ cup mixed finely chopped herbs such as parsley, dill and chives
Yield
Serves: 4 to 6 servings
Preparation

Place the salad ingredients in a bowl.

Whisk up lemon juice, vinegar, sugar, salt and pepper garlic, yogurt, oregano, EVOO and herbs or shake in a jar.

Dress salad and serve.