Kale And Brussel Sprout Salad Food
KALE AND BRUSSELS SPROUT SALAD
Steps:
- In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
- In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.
Nutrition Facts : Calories 272 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 510 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 grams
RAW KALE AND BRUSSELS SPROUT SALAD
When you slice Brussels Sprouts thin enough, they can go in any salad--no cooking required. Make it easy on yourself and throw them into the food processor. Mix them with a little kale that you've massaged with lemon juice (to break down the toughness of the leaves) and you have a great salad for any fall dinner table.
Provided by Angelin Borsics
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Add the kale and the lemon juice into a large bowl and massage the juice into the leaves for 2 to 3 minutes. Let the kale marinate for 5 to 7 minutes.
- Meanwhile, make the salad dressing: add the olive oil, mustard, and vinegar to a mason jar or other lidded jar and shake like crazy until the dressing emulsifies. Add salt and pepper to taste.
- Roughly chop the kale into bite-sized pieces and add it back into the bowl. Add the Brussels Sprouts, cheese, and pecans to the kale. Pour the dressing over the salad, toss, and serve.
Nutrition Facts : Calories 435.1, Fat 44.6, SaturatedFat 4.8, Sodium 44.2, Carbohydrate 9.9, Fiber 4.9, Sugar 2.2, Protein 5
SHREDDED KALE AND BRUSSELS SPROUTS SALAD
This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. -Alexandra Weisser, New York, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine first 4 ingredients. Add dressing; toss to coat.
Nutrition Facts : Calories 207 calories, Fat 14g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
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