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How to make kale salad

Kale is among the most nutrient-dense of all commonly consumed vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of the DV for vitamin A and 88 percent for vitamin C. The Tuscan Kale Salad is one of the most popular dishes at True Food Kitchen, a line of restaurants based on Dr. Weil's nutrition insights. Here, on the restaurant's patio in Phoenix, Ariz., watch Dr. Weil and Chef Michael Stebner demonstrate how to make this traditional Tuscan salad that includes strips of Italian black kale, fresh lemon juice, extra virgin olive oil, crushed garlic, red pepper flakes, grated pecorino Toscano cheese and breadcrumbs. These bright, refreshing flavors combine to bring the sunny taste of Italy to your table.

Watch Dr. Weil make Tuscan Kale Salad and get the recipe here!

Seasonal Recipe: Strawberry, Fennel and Arugula Salad

Strawberries are in season – and this salad is a perfect way to present them! Not only are strawberries an excellent source of vitamin C and fiber, they are full of antioxidants that can help promote heart health, and protect against cancer and inflammatory diseases as well. Make this salad for company or for yourself.

Eating with the seasons isn't just a catchphrase. Each season brings new foods just hitting their peak; in this case, strawberries and arugula, some of the welcome early harbingers of spring. In addition to having an incredibly sweet taste, strawberries have anticancer and anti-inflammatory properties.

Get the recipe for Strawberry, Fennel and Arugula Salad!