BRUSSELS SPROUT & KALE SALAD
Author: Rachel Schultz
Serves: 3-4
- ¼ cup lemon juice
- 1 orange, juiced
- ½ cup olive oil
- 2 tablespoons dijon mustard
- 1 clove garlic, minced
- 12 ounces brussels sprouts
- 2 bunches kale, de-stemed
- 1 cup bacon, crumbled (optional)
- ⅓ cup almonds
- 1 cup parmesan cheese, shredded
- ½ cup dried cranberries
- Salt & pepper
- To make dressing, whisk together lemon juice, orange juice, olive oil, dijon mustard, and garlic in a small bowl. Season with salt and pepper.
- Place kale and brussels sprouts into food processor and pulse until shredded.
- Remove from food processor and transfer to a large bowl.
- Mix in bacon, almonds, parmesan, and cranberries. Toss with dressing.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/09/25/brussels-sprout-kale-salad/
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