In a medium bowl whisk together the lime juice, olive oil and salt and pepper to taste. Add the kale, fennel, peppers and the onion in the prepared marinade and just moisten, don't drench the kale. Refrigerate at least 2 hours prior to serving.
Mix the kale, fennel, peppers, onion and[b] cooked[/b] whole grain sorghum in a separate bowl.
In a small bowl, whisk together the ingredients of the salad dressing. Add 1/4 cup of salad dressing and toss to combine. Store extra dressing in refrigerator.
Serving size: 1 cup (with marinade), Calories: 230 calories, Fat: 15 grams, Saturated fat: 2 grams, Sugar: 3.5 grams, Sodium: 45 milligrams, Fiber: 4 grams, Protein: 3.4 grams