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Dressing
- 1⁄4 cup olive oil (60 ml)
- 2 TBSP freshly squeezed lemon juice (30 ml)
- 2 TBSP cider vinegar (30 ml)
- 1 TBSP grainy or Dijon mustard (15 ml)
- 1 TBSP liquid honey (15 ml)
Salad
- 5 cups loosely packed kale (1.25 L)
- 8 large Brussels sprouts, ends trimmed
- 1 small apple, diced
- 1⁄3 cup crumbled feta cheese (75 ml)
- 1⁄3 cup chopped pecans, toasted (75 ml)
- (see tip, below)
Instructions
- Dressing: In a small bowl or jar, whisk or shake together oil, lemon juice, vinegar, mustard and honey.
- Salad: Pull the kale leaves off the stalks and discard the stalks. Stack and thinly slice the leaves. Halve the Brussels sprouts lengthwise and thinly slice. In a large bowl, combine kale, Brussels sprouts, apple and feta. Drizzle with dressing and toss to combine. Serve sprinkled with pecans.
- Serves 6
Notes
- Tip: Toast pecans in a small dry skillet over medium heat, shaking the pan often, until pale golden and fragrant. Let cool before adding to your salad.
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