Kale and Brussels Sprout Salad
This healthy, crunchy Kale and Brussels Sprout Salad with Parmesan and Pecans is tossed with a Dijon Maple Vinaigrette – so good!
Foto: Skinnytaste
Bahan-bahan
8 porsi
- 1/2 pound Brussels sprouts (trimmed (4 cups shredded))
- 4.5 ounces baby kale leaves ((about 4 cups))
- 1/4 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 small garlic clove (finely minced)
- 1/4 teaspoon kosher salt
- Freshly ground black pepper (to taste)
- 2/3 cup finely grated Parmesan cheese
- 1/2 cup chopped pecans or walnuts (lightly toasted)
Langkah-langkah
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Using a food processor, mandoline or with a knife, shred the Brussels sprouts into thin ribbons. You should have about 4 cups total.
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Place in a mixing bowl with the kale.
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In a jar with a fitted lid, combine the olive oil, vinegar, mustard, maple syrup, garlic, salt and pepper. Shake vigorously until emulsified.
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Pour the dressing over the top of the Brussels sprouts and kale and mix until thoroughly coated.
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Add the Parmesan and the nuts and toss to combine.
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Transfer the mixture to a serving bowl or plate individually.
Estimasi Nutrisi (per porsi)
Makronutrien
Kalori1658% AKG
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
Sumber: Skinnytaste
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