Nutritional Wisdom with Carly Pollack

Kale and Brussels Sprouts Salad

Kale and Brussels Sprouts Salad Kale and Brussels Sprouts Salad

1 tbsp lemon juice
1 tbsp Dijon mustard
1/2 tsp minced shallot
1 clove garlic, minced
sea salt, to taste
black pepper, to taste
1/4 cup extra virgin olive oil
1 tbsp balsamic vinegar
1/2 bunch kale, stems removed, thinly sliced
1/2 package Brussels sprouts, trimmed and shredded
1/4 cup walnuts or almonds, toasted and chopped
1/4 medium red bell pepper, sliced
1/4 medium yellow bell pepper, sliced
1/4 medium red onion, sliced
1 small carrot, sliced into 1/4 inch sticks
1/4 cup dried cranberries

Combine lemon juice, Dijon mustard, balsamic vinegar, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix the thinly sliced kale and lemon juice mixture and massage the kale for two minutes. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add the dressing and remaining ingredients to the kale mixture and toss to coat. Season lightly with salt and pepper and serve.

2 Servings