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 caloriescarbohydrate: 15.6 gcholesterol: 20.6 mgfat: 28.8 gfiber: 3.9 gprotein: 11.8 gsaturatedFat: 6.4 gservingSize: -sodium: 502.2 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Tangy and Tasty Kale Salad
Directions
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Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
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.