Cooking Instructions
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Step 1
Shred the
Brussels Sprouts (2 cups)
. Shred the
Kale (2 cups)
.
Step 2
Toast
Walnuts (1/2 cup)
at 350 degrees F (180 degrees C) in an oven until lightly toasted. Set aside.
Step 3
Add
Unsalted Butter (1 Tbsp)
and
Onions (1/2 cup)
to a small skillet and sauté until onion is golden brown, about 5 to 10 min. Transfer the onion to a food processor.
Step 4
Add
Just Jan’s® Tangerine Marmalade (3 Tbsp)
and
Olive Oil (2 Tbsp)
and process until creamy. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
. Set aside.
Step 5
Use the sauté pan used for the onion. Add a bit more olive oil and lightly saute the brussels sprouts and the kale for 1 to 2 minutes until they turn bright green. Remove from the heat.
Step 6
Toss together the vegetables,
Parmesan Cheese (1/4 cup)
,
Shredded Chicken (1 cup)
, walnuts and dressing. Serve warm or cold.
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