Winter Crunch Salad
You’ll want seconds — and probably thirds — of this robust green salad that is bursting with flavor. The hearty greens hold up under the bold vinaigrette through to the next day. If you don’t finish it off with dinner, you can have the leftovers for lunch.
- 1/3 cup olive oil
- ½ large lemon, juiced
- 2 tablespoons Dijon mustard
- 1 clove garlic, grated
- 6 ounces Brussels sprouts
- ¾ pound kale
- ½ small shallot
- 1 pink lady apple
- 2 ounces parmesan cheese, grated
- ¼ cup sunflower seeds
- Salt and pepper
- For the dressing, combine the first four ingredients in a bowl and whisk together. Add salt and pepper to taste.
- For the salad, finely chop the Brussels sprouts and roughly chop the kale. Combine them in a large bowl.
- Thinly slice the shallot and the apple and add to the bowl. Toss with the salad dressing.
- Top with the parmesan cheese and sunflower seeds, toss once more and serve.
Per serving: 208 calories; 7g protein; 15g fat; 180mg sodium; 17g carbohydrate; 6.5g sugars; 3.2g fiber.
Adapted from Bon Appétit Magazine
