Kale and Brussels Sprout Salad

DF, V, VG, GF

I love to eat salads all year round and add seasonal ingredients.  In the fall that may mean squash, pears, or apples, just to name a few.  Most of time I lay the fresh veggies over lettuce, but this time why not make the “lettuce” the star of the show?  I choose to use kale and brussels sprouts so thinly shaved that it resembles more of a coleslaw, with a few fun ingredients on top for added texture and color.  Try this salad for something outside the regular old salad box.

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Kale and Brussels Sprout Salad

For the dressing:
juice of 1 lemon
2 tbs olive oil
1 tsp dijon mustard
salt

For the salad:
6oz brussels sprouts, thinly shaved
3 c kale, thinly shaved
1/2 red onion, chopped
1/2 c craisins
1/2 c slivered almonds, toasted

In a large bowl combine lemon juice, olive oil, dijon mustard, and salt to taste; whisk to combine.  To the same bowl add brussels sprouts, kale, red onion, craisins, and slivered almonds.  Toss to dress salad then serve.

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