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Community Recipe
from [bleufromage]
Kale and Brussel Sprout Salad With Toasted Almonds, Apples & Lemon-Tahini Vinaigrett

Kale and Brussel Sprout Salad With Toasted Almonds, Apples & Lemon-Tahini Vinaigrett

Per serving: 170 calories, 2 g protein, 10 g carbohydrates, 14 g fat (2 g saturated), 0 mg cholesterol, 39 mg sodium, 3 g fiber.

  • Yield: 4 servings

Ingredients

  • Lemon-Ginger Vinaigrette
  • 3 tablespoon(s) lemon juice
  • 1 teaspoon(s) reshly grated ginger + more to taste
  • 1 teaspoon(s) pure maple syrup
  • 1/2 teaspoon(s) Dijon mustard
  • Salt
  • pepper
  • 2 tablespoon(s) olive oil

Preparation

Lemon-Ginger Vinaigrette

3 tablespoons lemon juice

1 teaspoon freshly grated ginger + more to taste

1 teaspoon pure maple syrup

1/2 teaspoon Dijon mustard

-- Kosher salt, to taste

1/2 cup extra virgin olive oil

-- Ground black pepper, to taste

Salad

3 cups thinly sliced lacinato kale

3 cups thinly sliced romaine

3 cups thinly sliced spinach

1/4 cup parsley leaves

2 cups small broccoli florets, blanched and cooled (about 1/2 head)

3/4 cup celery, thinly sliced (about 2 stalks)

1 small English cucumber, peeled, halved lengthwise and cut into half moons

2 small green apples, cored and diced

To make the vinaigrette, whisk the lemon juice with 1 teaspoon ginger, maple syrup, mustard and salt to taste in a small bowl. In a steady stream, slowly whisk in the olive oil until emulsified. Season to taste with pepper, and add more salt and ginger, if desired. Set aside.

In a large bowl, toss the salad ingredients together. Toss with the vinaigrette and serve immediately.

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Kale and Brussel Sprout Salad With Toasted Almonds, Apples & Lemon-Tahini Vinaigrett recipe

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