Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds

½ pound kale

1 ½ cups pomegranate seeds

2 tablespoons sunflower seeds

⅓ cup sliced almonds

5 tablespoons red pepper seasoned rice vinegar

5 tablespoons balsamic vinegar

3 tablespoons extra virgin olive oil

salt to taste

Wash and shake off extra water from the kale. Remove the center ribs and stems; discard. Chop the leaves until fine but still a little leafy.

Combine the chopped kale, pomegranate seeds, sunflower seeds, and sliced almonds in a large bowl; toss to combine. Drizzle the rice vinegar, balsamic vinegar, and olive oil over the kale mixture while continuing to toss. Season with salt to serve.