Ingredients
Units
Scale
- 2 cups Brussels sprouts, thinly sliced
- 2 cups kale, chopped
- 1/4 cup olive oil
- Juice of one lemon
- 1 tablespoon Dijon mustard
- 1/4 cup toasted almonds
- 1/4 cup dried cranberries
- Salt and pepper to taste
Instructions
- Prep the Greens: Wash and dry the Brussels sprouts and kale. Thinly slice the Brussels sprouts and chop the kale into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Toss the Salad: Combine the greens in a large bowl, pour over the dressing, and toss well to coat evenly.
- Add Toppings: Sprinkle with toasted almonds and dried cranberries for extra texture and sweetness.
- Serve: Enjoy the salad immediately, or let it sit for a few minutes to allow the flavors to meld together.
Notes
Adjust the amount of lemon juice and mustard based on your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: tossing
- Cuisine: American
- Diet: Vegetarian
