KALE AND BRUSSEL SPROUT CHOPPED SALAD

Makes 8 servings

Here’s another shareable salad recipe that’s easy to portion out for lunches or side dishes. It can be served cold, or you can heat the dressing before adding it to the salad, serving it warm. This recipe also makes a great side dish to a protein-packed dinner.

INGREDIENTS:

½ pound Brussel sprouts, washed and stems removed
5½ cups kale, washed and stems removed
10 slices bacon, cooked and crumbled
3/4 cup sugar-free dried cranberries
½ cup walnuts
¼ cup blue cheese, crumbled

Chopped Salad Dressing:

1/3 cup virgin olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
½ teaspoon garlic powder
Pink Himalayan salt, to taste
Cracked black pepper, to taste

INSTRUCTIONS:

1. Slice Brussel sprouts with a knife or in a food processor fitted with the slicing attachment. Chop kale. Combine Brussel sprouts and kale in a large serving bowl.
2. Add bacon, cranberries, walnuts, and blue cheese and toss to combine.
3. Combine all dressing ingredients and whisk vigorously until fully combined.
4. If making ahead, store dressing and salad in separate covered containers in the fridge for up to 3 days. To serve, pour dressing over salad and toss to combine.

NUTRITIONAL INFORMATION PER 1 SERVING:

CALORIES (KCAL): 308 KCAL
CARBS: 12.74 G
SATURATED FAT: 2.373 G
CHOLESTEROL: 3 MG
PROTEIN: 7.31 G
POTASSIUM: 481 MG
SODIUM: 500 MG
IRON: 1.44 MG

This AMAZING Recipe can be found in my Keto For Life Cookbook here