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Bright and festive salad for your holiday table!
1. To julienne kale, roll 3 or 4 leaves (at a time) into a tube and thinly cut crosswise. Place in large bowl.
2. Whisk ingredients for dressing and massage onto kale using fingers for 5 minutes. Set aside.
3. Prepare citrus: tear into segments and cut each segment into halves.
4. Toss citrus and pomegranate seeds with kale. Chill or serve.
This can be made 1 hour ahead of time. Just keep in the fridge until ready to serve.
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