This simple and healthy salad is a great side for those busy weeknight dinners. It makes a large amount, making easy leftovers for lunches!
1. Add kale and Brussels sprouts to large bowl
2. Combine olive oil, lemon juice, mustard, salt and pepper and garlic until blended
3. Add to salad and massage with fingers for 2 minutes until kale leaves become tender.
4. Add almonds, cheese and cranberries. Toss and serve.
1 large bunch kale, centre stem discarded and thinly sliced (12 cups)
1 lb trimmed Brussel sprouts, finely grated or shredded with knife
½ cup olive oil
¼ cup lemon juice
2 Tbsp Dijon mustard
Salt and pepper
2 small garlic cloves, minced
1/3 cup toasted sliced almonds
1 cup grated Parmesan cheese
½ cup dried cranberries
Makes 10 Servings
Nutritional Information per Serving
Saturated Fat 3.5g