Name: Kale and Shredded Brussels Sprouts Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Ingredients: 4 ounces prosciutto pieces; 1/4 cup olive oil; 1/4 cup lemon juice; 2 tablespoons water; 2 tablespoons honey; 1 tablespoon Dijon mustard; 1/2 teaspoon coarse salt; Black pepper, to taste; 1 pound Brussels sprouts, trimmed and shredded; 6 cups chopped kale; 1/2 cup dried cranberries; 1/2 cup sliced almonds

Scale

Ingredients

4 ounces prosciutto pieces
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons water
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon coarse salt
Black pepper, to taste
1 pound Brussels sprouts, trimmed and shredded
6 cups chopped kale
1/2 cup dried cranberries
1/2 cup sliced almonds

Instructions

Heat a skillet to medium-high. Cook prosciutto pieces, stirring occasionally, until crispy and fat has cooked down. Remove from heat and let cool.
In a large salad bowl, combine olive oil, lemon juice, Dijon mustard, honey and salt & pepper. Whisk until smooth.
Add Brussels sprouts, kale, cranberries, almonds and prosciutto. Toss to coat salad with dressing.
Allow salad to stand for about 10 – 15 minutes to allow flavors to develop.

Nutrition

Calories: 0
Sugar: 0 g
Sodium: 0 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg