Easy Kale Salad
3 bags Taylor Farms Kale Chopped Kit
2 small fennel bulb, sliced paper thin
1 cup pomegranate seeds
1 cup toasted almonds, roughly chopped
½ cup pickled cranberries
3 Tbsp pomegranate juice
2 Tbsp red wine vinegar
1 Tbsp honey
1 tsp Dijon mustard
Salt and freshly ground black pepper to taste
¼ cup olive oil
Crusted Cauliflower Parmesan Bites
1 Taylor Farms Diced Cauliflower
2 Eggs, large
1/2 cup All-purpose flour
1 Tbsp creole seasoning
1/2 cup Vegetable oil
1 cup bread crumbs
1/4 cup Parmesan
Prep the Cauliflower Bites
Heat vegetable oil in a large pan over medium high heat.
In a large bowl, combine bread crumbs, Parmesan and Creole seasoning; set aside.
Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in bread crumbs mixture, pressing to coat.
Add cauliflower to the pan, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Prep the dressing
Combine all of the dressing ingredients in the jar, secure the lid on tightly and shake until emulsified and thickened. Set aside.
Assemble the salad
Arrange the Taylor Farms Kale Chopped Kit on a large platter. Top with the shaved fennel, almonds, pickled cranberries. Serve immediately with crispy potato chip goat cheese rounds if desired.