Sorry about no photos - I forgot to take them during our presentation!
½ roasted red pepper
1-inch wedge sweet onion, chopped
1 garlic clove, chopped
1 medium plum tomato, seeded and chopped
¼ jalapeno pepper, seeded and chopped
1 tsp raw honey
1 tbsp vegetable broth
1 tsp red wine vinegar
½ tsp sea salt
1 tbsp extra virgin olive oil
2 bunches kale, chopped
1 cucumber, sliced
2 plum tomatoes, sliced crosswise
1/8 red onion, thinly sliced
In blender, blend red pepper, onion, garlic, tomato, jalapeño, honey, broth, vinegar and salt until pulpy. With motor running, mix in oil. Set dressing aside while making salad.
Wash greens. Tear kale into bite-size pieces and whirl in salad spinner to dry. Place kale in salad bowl. Add 1/4 cup dressing and toss until greens are just coated. Add cucumber, tomatoes, mushrooms and onion rings. Toss lightly, and serve immediately.
*If possible, roast pepper yourself. Preheat oven to 425 degrees F. Place seeded pepper half, cut-side down, on oiled baking sheet and roast 20 to 30 minutes until skin is well-blistered. Place pepper in small bowl, cover with plastic wrap and let sit for 20 minutes. Using fingers, remove skin. Roasted peppers may be tightly covered and refrigerated for up to 4 days.
Kale is a super food for cancer fighting. It contains high levels of vitamin A, vitamin C, manganese, calcium and fiber. Chewing raw kale can actually trigger the liver to produce enzymes that detoxify cancer-causing chemicals.
Onions are garlic are said to be protective of many cancers. Onions are high in vitamin C, fiber and manganese. Garlic is also high in manganese and vitamin C, as well as vitamin B6.
Tomatoes are high in vitamin C, vitamin A, potassium, manganese and dietary fiber, all extremely important cancer-fighting nutrients.
Cucumbers are high in vitamin C, vitamin A, potassium and manganese.
Shiitake mushrooms are a symbol of longevity and are high in vitamin C and protein.
Red peppers are high in vitamin C, vitamin A and vitamin B6.