A homemade dressing paired with these nutritious greens makes for delicious salad that even your most veggie-averse guests will love!
1. Add kale and Brussels sprouts to large bowl.
2. Combine oil, lemon juice, mustard, salt and pepper and garlic until smooth.
3. Add to salad and massage with fingers for 2 minutes until kale leaves become tender.
4. Add almonds and cheese. Toss and serve.
1 large bunch kale, centre stem discarded and thinly sliced
1 lb trimmed Brussels sprouts, finely grated or shredded with knife
½ cup olive oil
¼ cup lemon juice
2 Tbsp Dijon mustard
Salt and pepper
1 small garlic clove, minced
1/3 cup toasted sliced almonds
1 cup grated Parmesan cheese
Nutritional Information per Serving
Saturated Fat 3.5g