Try this Kale Salad with Brussels Sprout Leaves and Lemon Vinaigrette recipe, or contribute your own.Suggest a better description
Toss the kale, anchovy filets, and brussels sprout leaves in a large bowl.
To make the lemon vinaigrette, whisk together lemon juice, red wine vinegar, mustard, shallot, honey, olive oil, white anchovies, salt, and pepper until well combined.
To make the beet vinaigrette, place all ingredients in blender except for the oil. Puree until smooth and slowly drizzle oil into the blender.
Place the beet vinaigrette on the bottom of the plate. Toss greens with lemon vinaigrette and place a mound of salad on top of the beet vinaigrette. Garnish with kale chips if desired.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 286 (60%)|
|Amt Per Serving||% DV|
|Total Fat 31.8g||42 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 79.4mg||24 %|
|Sodium 1924.2mg||66 %|
|Potassium 635.5mg||17 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 19.1g|
|Protein 27.8g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 474
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