Rose Reisman Brussels Sprout and Kale Salad

This simple and healthy salad is a great side for those busy weeknight dinners. It makes a large amount, making easy leftovers for lunches!

INGREDIENTS
1 large bunch kale, centre stem discarded and thinly sliced (12 cups)
1 lb trimmed Brussel sprouts, finely grated or shredded with knife
½ cup olive oil
¼ cup lemon juice
2 Tbsp Dijon mustard
Salt and pepper
2 small garlic cloves, minced
1/3 cup toasted sliced almonds
1 cup grated Parmesan cheese
½ cup dried cranberries

INSTRUCTIONS
1. Add kale and Brussels sprouts to large bowl
2. Combine olive oil, lemon juice, mustard, salt and pepper and garlic until blended
3. Add to salad and massage with fingers for 2 minutes until kale leaves become tender.
4. Add almonds, cheese and cranberries. Toss and serve.
NOTES
Makes 10 Servings

Nutritional Information per Serving
Calories 240
Fat 16g
Saturated Fat 3.5g
Cholesterol 10mg
Sodium 310mg
Carbohydrate 18g
Fibre 4g
Protein 8g