It’s sneaky, it’s delicious and your clan will love that it’s some of the healthiest, cancer fighting veggies today. Trust me, make this salad!
Let’s break down the ingredients:
- 2 tbs Dijon mustard
- 1 tbs minced shallot
- ¼ cup lemon juice (preferably fresh)
- A pinch of black pepper
- 1 garlic clove (minced)
- ¼ tsp salt (add more for seasoning)
- 1 cup dried cranberries
- 1/3 cup pre-sliced almonds
- 1/3 cup virgin olive oil
- 11 ounces brussels sprouts (trimmed)
- 2 bunches of kale (thinly sliced)
How to make it:
Mix mustard, lemon juice, shallot, minced garlic, salt & pepper in a bowl. Stir well and set aside to let the flavors enhance. Mix kale & brussels sprouts in a separate bowl. Measure ½ oil in cup and spoon 1 tbs oil into skillet; heat oil over medium heat. Add sliced almonds and stir until golden brown (about 2 mins). Transfer nuts to plate and dust lightly with salt. Whisk remaining oil into lemon juice mixture you set aside earlier. Try not to mix too long or dressing will become bitter. Season with salt & pepper. Add all remaining mixtures together and toss to coat.