Salad Ingredients:

1/2cup sunflower seeds

¼ cup confectioners’ sugar

½ tsp. cayenne pepper

1 Head Romaine Lettuce, chopped

1 Pomegranate, seeded

1 pint blueberries

½ cup chopped up fresh dates

¼ cup blanched slivered almonds

For the Dressing:

½ cup olive oil

2 ½ tbsp. white vinegar

2 tbsp. poppy seeds

1 tsp. garlic powder

Pinch of salt

Pinch of black pepper

1 packet of Splenda (or 1 ½ tsp. sugar)

In a small frying pan toast the sunflower seeds for about 1-2 minutes. Pour into small bowl and add the confectioners’ sugar and cayenne pepper and mix well. Set aside.

In a larger bowl add the rest of the salad ingredients and the sugared sunflower seeds –mix well.

In a small bowl add all the dressing ingredients and whisk well together. Pour over salad and mix well. Plate and serve.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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