Kale and Brussel Sprout Salad
  • 1 bunch of Tuscan kale, chopped with stems removed
  • ½ lb. brussel sprouts, sliced thin or shredded in a food processor
  • ¼ cup shredded carrots
  • 1 large celery stalk, sliced thin
  • 1 cup of plump dried cranberries
  • ½ cup of Marcona almonds
  • ¾ cup coarsely shredded parmesan cheese
  • ¼ cup of extra virgin olive oil
  • 2 or 3 tablespoons of fresh lemon juice
  • a pinch of red pepper flakes
  • 1 small smashed garlic
  • ½ teaspoon of Dijon mustard
  1. Place chopped kale, shredded sprouts, carrots, celery, dried cranberries and almonds into a large bowl, sprinkle cheese all around.
  2. Whisk olive oil, lemon, garlic, red pepper and Dijon together in a smaller separate bowl then toss with the kale and sprout mixture, adding more cheese and olive oil if needed. Cover and refrigerate or eat immediately.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2013/11/a-few-of-my-favorite-thanksgiving-sides.html