Tangy and Tasty Kale Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Tangy and Tasty Kale Salad Recipe). This nutritious Brussels sprout and kale salad tastes way better than it sounds!

Brief

Prep 20 mins

Cook: 1min

Total: 21 mins

Servings: 6

Yield: 6 servings

Tangy and Tasty Kale Salad Recipe

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

Salad

Directions

Step 1

Combine olive oil lemon juice mustard shallot garlic salt and pepper in a bowl. Set dressing aside.

Step 2

Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned 1 to 2 minutes.

Step 3

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.

Nutritional Information

Tangy and Tasty Kale Salad Recipe

Servings Per Recipe:6

Calories: 352

% Daily Value *

Protein: 11.8g 24%

Carbohydrates: 15.6g 5%

Dietary Fiber: 3.9g 16%

Sugars: 1.6g

Fat: 28.8g 44%

Saturated Fat: 6.4g 32%

Cholesterol: 20.6mg 7%

Vitamin A Iu: 11915.9IU 238%

Niacin Equivalents: 3.7mg 28%

Vitamin B6: 0.3mg 21%

Vitamin C: 126.3mg 211%

Folate: 50mcg 13%

Calcium: 350.3mg 35%

Iron: 2.5mg 14%

Magnesium: 65.2mg 23%

Potassium: 576mg 16%

Sodium: 502.2mg 20%

Thiamin: 0.2mg 17%

Calories From Fat: 259

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.