don’t look now but kale and brussels sprouts have been having “the best year ever” for what seems like three years now. kale makes its presence known in every smoothie and brussels sprouts are a side dish on every hipster restaurant’s menu. being a big fan of both varieties of rabbit food, it’s nice to know the public is starting to discover what i’ve known for years. and since today is the day we celebrate all things green, i figured it appropriate to tell you all about the latest interactions i had with these popular vegetables over the weekend.
while i’d gladly take your applause for not only cooking for myself but successfully executing one of my pinteret recipes, i must say, this particular salad didn’t require too much skill. think less cooking and more assembling. especially when trader joe’s takes all of the prep work for you. also, it is important to note that this salad is said to serve three to four humans. or one shawna in two separate sittings.
on the upside, i think i’ve gotten my supply of vitamin-A and iron for the year (green leafy vegetables are choc-full-o-nutrients). anyway, if you’re looking for a tasty way (this recipe calls for both cheese and bacon) to get you or your loved ones to
choke down happily consume some verde veggies, test-drive this salad at your next family meal.
shaved brussels sprouts & kale salad (adapted from sugar and grace blog)
juice of one lemon
1 Tbs. dijon mustard
sprinkling of garlic powder
1/8 tsp. kosher salt
1/4 c. extra-virgin olive oil
1 package of trader joe’s cruciferious crunch collection
1 package of trader joe’s shaved brussels sprouts
1/4 c. frontier bac’uns (you can use real bacon or turkey bacon instead, just make sure to chop it finely before adding it into the salad)
1/4 c. slivered almonds
1/4 c. daiya cheese (original recipe calls for 1/2 cup finely grated pecorino cheese)
as i stated above, the great thing about this salad is that, thanks to the fine makers of trader joe’s, it’s essentially an assembly line of opening packages, throwing ingredients into a bowl, and bringing it all together with an easily whipped up dijon dressing.
combine all dressing ingredients in a small bowl and whisk with a fork until the mixture resembles a thick dressing. in a separate large bowl, throw together your shredded kale mix and the shredded brussels sprouts. add in bacon bits, slivered almonds, and cheese. pour dressing over the top and toss salad until all ingredients are distributed evenly.
then get your greens on! this is the kind of salad that would be great for lunch the following day -just add your choice of protein (chicken, tofu, salmon, etc.).