Kale and Brussels Sprout Salad
Brussels sprouts and kale marry perfectly in this zesty summer salad. Enjoy with any Italian fare.
Ingredients4 cups kale finely shredded
2 cups Brussels sprouts finely shredded
3 tablespoons Parmesan cheese optional
2 tablespoons Dijon mustard
1/4 cup lemon juice
1.5 teaspoons lemon zest
2 teaspoons honey
2 tablespoons olive oil
Shred both the kale and Brussels sprouts. In a large bowl, toss the shredded greens with the toasted almonds. Add salad dressing in slowly as needed, and toss to mix well. Serve chilled.
Whisk dijon mustard, lemon zest, lemon juice, honey, olive oil and green onions until well combined.
Toasting the almonds
Preheat oven to 350 degrees. Place almonds on baking sheet and bake until slightly brown - about 5 minutes.
Yield: 6 Servings
Serving Size: 1 cup
Calories 110 | Fat 7g | Sodium 135mg | Total Carbs 11g | Dietary Fiber 2g | Protein 4g
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