Cooked Cold Salad recipe

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Ingredients

3 tablespoons bacon grease
2 cups shredded Brussels sprouts
1 clove garlic, minced
1 bunch Swiss chard, chopped
1 bunch kale, chopped
1 carrot, grated
1 cup shredded Romano cheese
3 green onions, chopped
½ cup hulled hemp seeds

Nutrition Info

323.2 calories
carbohydrate: 23.2 g
cholesterol: 30.9 mg
fat: 17.9 g
fiber: 6.9 g
protein: 22.6 g
saturatedFat: 6 g
servingSize: -
sodium: 549.1 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat bacon grease in a skillet over medium-high heat, saute Brussels sprouts and garlic until sprouts are slightly wilted and garlic is fragrant, 2 to 3 minutes. Add chard and saute until slightly wilted, about 5 minutes. Remove skillet from heat.

  2. Mix Brussels sprouts mixture and kale together in a bowl. Add carrot, Romano cheese, green onions, and hemp seeds and mix well.

Recipe Yield

servings

Recipe Note

When you can't decide between cooked greens or cold salad with dinner. This is a great mix of supper foods to bulk up on all those pesky greens we're supposed to consume every day with enough flavor, I didn't need dressing.

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