For the salad:
1 bunch flat kale, stemmed and sliced or chopped
1 gem Romaine shredded or chopped
1/2 red onion, halved and thinly sliced
1/2 bulb fennel very thinly sliced
1/2 cup pomegranate seeds
1 cup feta crumbles
1/2 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
1/2 cup Greek yogurt
1 teaspoon dried oregano
1/3 cup EVOO – Extra Virgin Olive Oil
1/2 cup mixed finely chopped herbs such as parsley, dill and chives
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.