Kale and Almond Brussels Sprout Salad

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Photo: Jennifer Causey; Styling: Lindsey Lower 
Yield
Serves 4 (serving size: 1 cup)
Kate Parham
October 2014
RECIPE BY Cooking Light

Ingredients

  • 2 tablespoons minced shallots
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 1 garlic clove, minced
  • 1/2 pound Brussels sprouts, very thinly sliced
  • 1 cup stemmed chopped kale
  • 1/4 cup sliced almonds
  • 2 tablespoons grated Parmesan cheese

Nutritional Information

  • Calories 134
  • Fat 9.2g
  • Satfat 1.6g
  • Sodium 196mg

How to Make It

Combine first 7 ingredients in a small bowl. Place Brussels sprouts, kale, and almonds in a large bowl; toss to combine. Add vinaigrette; toss to coat. Sprinkle with Parmesan cheese.

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