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RECIPE
11 INGREDIENTS 6 STEPS 30min

Kale Salad with Brussels Sprouts and Toasted Almonds

4.6
5 Ratings
A delicious, healthy kale and brussels sprout salad with sweet cranberries, toasted almond and parmesan cheese!
Kale Salad with Brussels Sprouts and Toasted Almonds Recipe | SideChef
A delicious, healthy kale and brussels sprout salad with sweet cranberries, toasted almond and parmesan cheese!
Hi there, I'm Marin Mama Cooks features healthy, family-friendly and delicious recipes. My instructions and photos aim to make cooking easier for you.
http://www.marinmamacooks.com
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Hi there, I'm Marin Mama Cooks features healthy, family-friendly and delicious recipes. My instructions and photos aim to make cooking easier for you.
http://www.marinmamacooks.com
30min
Total Time
$1.97
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 bunch
Tuscan Kale
1 1/4
Lemons , juiced
1/4 cup juice per 4 servings
1 Tbsp
Shallots , minced
2 Tbsp
Dijon Mustard
1 clove
Garlic , minced
1/4 tsp
1/2 cup
Extra-Virgin Olive Oil
1/3 cup
Almonds , chopped
3/4 cup
Shredded Pecorino Romano Cheese
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
457
FAT
41.6 g
PROTEIN
11.9 g
CARBS
13.6 g

Cooking Instructions

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Step 1
De-stem and thinly slice the Tuscan Kale (1 bunch) .
Step 2
Cut the woody ends off off the Brussels Sprouts (12) . Rinse the brussel sprouts in a bowl of water and dry them. Cut into fine slices.
Step 3
Use 1 tbsp of Extra-Virgin Olive Oil (1/2 cup) to toast the almonds for 2 to 3 minutes over medium-high heat. Transfer the nuts to a paper towel lined plate and sprinkle with some fine sea salt.
Step 4
Add the juice from Lemons (1 1/4) to the Shallots (1 Tbsp) , Garlic (1 clove) , Dijon Mustard (2 Tbsp) , Sea Salt (1/4 tsp) , and Ground Black Pepper (to taste) . Whisk to combine. Slowly whisk the remaining olive oil.
Step 5
In a large salad bowl, mix together the kale and the brussels sprout. Add 1/2 of the dressing to the greens and massage the dressing into the greens.
Step 6
Keep adding the dressing to taste as you massage it. Add Almonds (1/3 cup) and Pecorino Romano Cheese (3/4 cup) and serve!

Rate & Review

4.6
5 Ratings
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Nutrition Per Serving
Calories
457
% Daily Value*
Fat
41.6 g
53%
Saturated Fat
8.5 g
42%
Trans Fat
0.0 g
--
Cholesterol
16.0 mg
5%
Carbohydrates
13.6 g
5%
Fiber
4.1 g
15%
Sugars
1.9 g
--
Protein
11.9 g
24%
Sodium
554.5 mg
24%
Vitamin D
--
--
Calcium
351.3 mg
27%
Iron
1.7 mg
9%
Potassium
437.7 mg
9%
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