Kale & brussels sprouts salad

Discover the perfect blend of kale and brussels sprouts in this delightful salad. The refreshing flavors will leave your taste buds satisfied and wanting more.

Ingredients:

• 1 bunch baby kale leaves, stems discarded
• 110g brussels sprouts, leaves only
• 6 orange segments
• 30g marcona almonds, crushed
• 30g cranberry, dried
• ½ ounce manchego cheese, shredded
• ½ cup extra virgin olive oil
• ¼ cup cider vinegar
• 2 tablespoon creole mustard, coarse ground
• 2 tablespoon orange juice, fresh
• ½ kosher salt

Instructions:

1. Prepare the salad by removing the ends of the inner core of each Brussels sprout and gently separating the leaves.
2. Combine the separated leaves in a stainless steel bowl along with almonds, cranberries, and orange slices.
3. Mix in 1 ounce of Creole vinaigrette, ensuring all ingredients are coated, then transfer the salad to a chilled plate of your preference.
4. Use a fine zester or cheese grater to sprinkle shredded manchego cheese over the salad.
5. Present the dish.
6. To make the vinaigrette, combine all components in a small bowl and whisk until well mixed.
7. Allow the vinaigrette to rest at room temperature for 1 hour before using to enhance the flavors.

Summary:

• Calories: 1362 kcal
• Fat: 129 g
• Protein: 18 g
• Carbs: 43 g
• Potassium: 1287 mg
• Magnesium: 164 mg