Shredded Kale and Brussels Sprouts Salad
A constant fixture on our tables, this ribboned kale and brussels sprouts salad is heartier than most, mighty delicious, and highly adaptable (just stick to some sort of tart fruit and salty nut combination). Take a stab at it whether you have all of the ingredients stocked or not!
Recipe / Ingredients:
1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice, from 1 to 2 lemons
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons cold-pressed extra-virgin olive oil
8 ounces brussels sprouts, very thinly sliced (about 3 cups)
6 Lacinato kale leaves, stemmed and thinly sliced
1/3 cup raw hulled sunflower seeds, toasted
1/4 cup raisins or dried cranberries
Note: If you don’t have Lacinato kale on hand, try using Swiss chard or regular kale instead.
1. Stir together mustard, lemon juice, 3/4 teaspoon salt, and tablespoon and teaspoon of maple syrup; whisk in oil until emulsified.
2. In a salad bowl, toss together brussels sprouts and kale. Add sunflower seeds, raisins or dried cranberries, and dressing; toss to coat. Serve immediately.
Yield: Serves 2 as a full-sized salad.
For more information on specific programs to address your blood pressure, contact Dan Prater, ND on 219.613.1161 or via email.
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