Name: Kale and Strawberry Salad
Ingredients: ½ cup Juice of 1 naval orange; ¼ cup Juice of 1 lime; 1 ½ tbsp white wine vinegar; 1 tbsp real maple syrup; 1 small shallot, minced; 1 tbsp chopped fresh mint; Generous pinch of salt; Freshly ground pepper, to taste; ¾ extra-virgin olive oil; 2 bunches lacinato kale, washed and dried, stems removed and thinly sliced; ¼ cup raw or toasted sunflower seeds; ¼ cup raw or toasted pumpkin seeds; 1 pint fresh, organic strawberries, rinsed, hulled, and sliced

This Kale and Strawberry Salad is a delicious synergy of several different calcium and iron-containing foods. Kale, especially the darker and more tender lacinato variety, is rich in calcium,

For the Citrus-Mint Vinaigrette

½ cup Juice of 1 naval orange

¼ cup Juice of 1 lime

1 ½ tbsp white wine vinegar

1 tbsp real maple syrup

1 small shallot, minced

1 tbsp chopped fresh mint

Generous pinch of salt

Freshly ground pepper, to taste

¾ extra-virgin olive oil

For the Greens and Toppings

2 bunches lacinato kale, washed and dried, stems removed and thinly sliced

¼ cup raw or toasted sunflower seeds

¼ cup raw or toasted pumpkin seeds

1 pint fresh, organic strawberries, rinsed, hulled, and sliced

To make the vinaigrette, whisk together the orange juice, lime juice, vinegar, maple syrup, shallot, mint, salt, and pepper, in a medium mixing bowl. Slowly stream in the olive oil, whisking constantly, until the dressing is emulsified. (As an alternative method, combine all ingredients in a mason jar and shake well, until the dressing is emulsified.) Set aside until ready to use.

Place the sliced kale in a large bowl, and add ¼ cup of the vinaigrette. Using your hands, mix and massage the kale and dressing together until the kale deepens in color and softens. Taste the kale, and add up to ¼ cup of additional dressing if additional flavor is needed. Gently mix in the sunflower seeds, pumpkin seeds, and strawberries, and serve immediately.