I see that one reader used their food processor to slice the brussels sprouts…that is another good option…. Would this taste good without the cheese? Yes, absolutely. So light and fresh, and it makes a bunch too (currently having round two for lunch). It’s a staple at my house, and goes over well at holidays and pot lucks. Keep a close eye on them; they burn quickly. I’m making the salad again this morning so I can have it for lunch today. What attracted me to this recipe were the other ingredients, which are some of my favorites. Love offering healthy alternatives. The Dijon mustard adds a little zip, and the brussel sprouts are crispy and crunchy. brussels sprouts, trimmed, halved and thinly sliced, Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced, coarsely grated or chopped Parmigiano Reggiano, finely chopped shallots, from one large shallot, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Grilled Flank Steak with Garlic & Rosemary, Grilled Chicken Breasts with Lemon, Garlic and Herbs, Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas, Brussels Sprouts Salad with Apples, Walnuts & Parmesan, Broccoli Salad with Bacon, Cheddar & Almonds. Next time, I think I will add a dollop of tzatziki sauce to the chicken. Great salad! This salad is wonderful! I served it with your “Perfectly Grilled Chicken Breasts with Lemon, Garlic & Herbs” (as suggested) and zucchini crisps. Thanks for your review Lisa! Kale is massaged until tender in a bright and flavorful Caesar dressing made with lemon juice, olive oil, garlic, and Parmesan cheese. Thank you ! A friend told me she uses her food processor and I was dubious but…it turned out great! Serve at room temperature. ..which is crazy because I do not like brussels sprouts and I do not like kale, but I love this salad. Thanks and love your recipes! Delicious and easy to make. My family did too. I get them at Trader Joe’s and take them straight from the bag to the salad. I really want to try this! Hi Erika, Yes, almonds would be delicious. YUM!!! Loved the salad! Let the finished dish sit at room temperature for at least 30 minutes or up to several hours to allow the flavors to meld and the vegetables to soften, then transfer to a serving dish and garnish with the remaining walnuts and cheese. I have someone with a nut allergy coming this year- is there something else I could sub for the walnuts for crunch? Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Very tasty and a great way to get the health benefits from kale and Brussels sprouts. We have a light lunch after we play and this sounds perfect!! Good thing I had extra kale and Brussels, my husband and I will enjoy this for our light after Christmas dinner. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Nutrition Calories450 cal Total Fat41 g Polyunsaturated Fat17 g Cholesterol10 mg Sodium970 mg Carbohydrates14 g Dietary Fiber4 g Protein13 g, Your email address will not be published. Looked and tasted so good .. Will definitely be added to my favorites list, which by the way is all your recipes I’ve made so far.. lol Please keep sharing and Thank You again. All rights reserved. Each time, I get a genuine “YUM!” and a request for the recipe. be made in advance. The tennis players and I LOVE all your recipes!! Thank you Once Upon A Chef! I make this once a week! I’ve been working through Jenn’s recipes on the website, and this is another winer! Adds a little color and sweetness. This is one of our all time favorite salads. It makes a large amount but keeps for days, and my family loves it so much that it’s gone before I know it. Thank you Jenn! Perhaps, if you try it again, you could reduce the amount of kale more to taste. As the salad marinated it got tastier and tastier – although I liked it as soon as I had completed making it as well. You could try adding a bit of sugar or honey to the dressing to lessen any potential bitterness. Not only did we love it, but I had to hide some of the leftover salad so that he couldn’t eat all of it (I only made half the recipe to try it). Love love love this salad. We have taken this salad to both friends and family and it’s always a win. In the future I’ll definitely try some other variations, using different nuts and shaved root vegetables like beets and maybe fennel bulb. Any leftovers I toss with cubed grilled chicken for an instant one container lunch. Delicious!!! Thank you! Everyone. I love salad in the morning; this needed doctoring. I also jazz things up a bit on occasion by adding some sour dried cherries, chopped boiled eggs, and shrimp (marinated in the dressing and then broiled a few minutes per side on a cookie sheet).
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