Tangy and Tasty Kale Salad recipe

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Ingredients

½ cup olive oil
¼ cup lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely minced
¼ teaspoon salt, or more to taste
ground black pepper to taste
1 teaspoon olive oil
⅓ cup sliced almonds
1 bunch kale, center stems discarded and leaves thinly sliced
8 ounces Brussels sprouts, shredded
1 cup grated Pecorino Romano cheese

Nutrition Info

352 calories
carbohydrate: 15.6 g
cholesterol: 20.6 mg
fat: 28.8 g
fiber: 3.9 g
protein: 11.8 g
saturatedFat: 6.4 g
servingSize: -
sodium: 502.2 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.

  2. Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.

  3. Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.

Recipe Yield

6 servings

Recipe Note

This nutritious Brussels sprout and kale salad tastes way better than it sounds!

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