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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Kale and Brussel sprout salad Recipe

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This recipe for Kale and Brussel sprout salad is from Joanne Van Slyck's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. B sprouts
1 bunch kale
½ cup cranberries
⅔ cup parmeson
½ cup sliced almonds

Dressing
2 tbsp olive oil
2 closed garlic
2 tsp mustard
2 lemons, zested and juiced, [or less to taste]
1 tsp apple cider vinegar
salt and pepper
Directions:
Directions:
slice B sprouts to give you fine ribbons. Discard stems of kale
and chop kale finely.

Dressing
Combine oil, garlic, vinegar, mustard, lemon juice salt and pepper.
Add to salad, massage into Kale to soften. Add cranberries.Cover and place in fridge
for 1 our or overnight.

When ready to serve add almonds and parmesan.

 

 

 

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