Brussels Sprouts & Kale Salad with Lemon Poppy Seed Dressing
By Micki Brown
Serves 4-6
Salad Ingredients:
1 lb Brussels sprouts, very thinly sliced
1 Bunch Lacinato (dinosaur) kale, large stems removed, very thinly sliced
23 green onions, thinly sliced
12 carrots, tops removed, grated
¼ cup sunflower kernels
¼ cup asiago cheese, grated
Dressing Ingredients:
2 tbsp raw honey
Juice of 1 lemon
Zest of 1 lemon
1 tsp Dijon mustard
¼ tsp sea salt
¼ cup extra virgin olive oil
½ tbsp poppy seeds
1
In a large bowl, combine the salad ingredients Toss gently
2
In a small mason jar, combine dressing ingredients and shake with lid on.
3
When ready to serve, add dressing to salad and toss until veggies are well-coated. ENJOY!
Ingredients
Salad Ingredients:
1 lb Brussels sprouts, very thinly sliced
1 Bunch Lacinato (dinosaur) kale, large stems removed, very thinly sliced
23 green onions, thinly sliced
12 carrots, tops removed, grated
¼ cup sunflower kernels
¼ cup asiago cheese, grated
Dressing Ingredients:
2 tbsp raw honey
Juice of 1 lemon
Zest of 1 lemon
1 tsp Dijon mustard
¼ tsp sea salt
¼ cup extra virgin olive oil
½ tbsp poppy seeds
Directions
1
In a large bowl, combine the salad ingredients Toss gently
2
In a small mason jar, combine dressing ingredients and shake with lid on.
3
When ready to serve, add dressing to salad and toss until veggies are well-coated. ENJOY!