Centegra Healthy Living Institute
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Kale and Brussels Sprout Salad

1/2 cup slivered almonds
1 cup brussel sprouts
4 cups kale
1 small Granny Smith apple
4 Tbsp olive oil
3 Tbsp champagne vinegar
1/2 tsp Dijon mustard
Kosher salt and freshly cracked black pepper
1/3 cup gorgonzola cheese
1/2 cup cranberries

Cut brussel sprouts in half lengthwise. Finely slice the brussel sprouts crosswise to give fine ribbons. Remove tough stems from kale and discard. Stack leaves on top of one another and cut across stem to make similar shape as brussel sprouts. Cut apples into thin slices.

To make vinaigrette, combine olive oil, vinegar, Dijon mustard, salt and pepper. Wisk together until emulsified.

Toss brussel sprouts, kale, apples, dried cranberries, almonds and gorgonzola cheese together and mix with vinaigrette.

12 servings – (1/2) cup each
Nutrition information: 135 calories, 9g fat, 80mg sodium, 12g carbohydrate, 2g fiber, 3g protein
Exchanges: 1/2 fruit, 1/2 vegetable, 1/2 protein 1 1/2 fat

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