Always good

Recipes

Fall Brussel Sprouts & Kale Salad

servings: 2-6
Fall Brussel Sprouts & Kale Salad

prep time

5

total time

5

ingredients

9

comments

Fall Brussel Sprouts & Kale Salad

servings: 2-6
INGREDIENTS:
ingredients
4-6 servings as a side dish.
2-3 servings as an entree.

Ingredients:

 

  • 1 container (12 oz.) shaved Brussels sprouts & kale medley with red cabbage (or 12 oz. of fresh vegetables of the same type) 
  • 1/4 cup extra virgin olive oil 
  • 4 Tbsp. of Hood® Light Sour Cream 
  • Juice of 1/2 fresh lemon 
  • 2 Tbsp. apple cider vinegar 
  • 1/4 cup slivered almonds 
  • 1/2 cup sliced grapes (red or green) 
  • 3 Tbsp. dried cherries 
  • Salt and pepper to taste

 

DIRECTIONS:
directions
Wash and dry vegetables thoroughly.  If you are using fresh kale and brussel sprouts, carefully shave the brussels sprouts on a mandolin slicer and chop the kale and red cabbage.
In a small mixing bowl, whisk together the oil, lemon juice, apple cider vinegar and sour cream.  Then in a larger bowl, mix together the shaved brussels sprouts and kale medley with the oil and sour cream mixture.  Lastly, sprinkle the slivered almonds, dried cherries, and grapes over the salad, and season to taste with salt and pepper.
This recipe was written by Christina and Jeff of Costacucina.com.
comments

you might also like

you might also like

×