2 Bunches Tuscan Kale, stems removed and chopped
1 lb brussel sprouts, thinly sliced
1 Cup grated parmesan or asiago cheese
1 Cup of dressing
1 shallot, peeled and chopped
1 bunch curly parsley, chopped
1/4 Cup lemon juice
1 T sea salt
1 3/4 C extra virgin oilive oil
pepper to taste
In a food processor or blender, combine shallot, parsley, lemon juice and salt. Keep motor running and slowly add olive oil. Add pepper to taste. Dressing makes 2 Cups and keeps in the fridge for a few days.
Toss the Kale, Brussel Sprouts, Cheese and Dressing. I added chopped avocado. Dried cranberries are also a great topping to this salad. Very fresh and tasty. Also, stays fresh for the next couple of days!
There you go! My gift to you!!
And just for fun, here’s what was strutting around in our back yard this morning. I love it when Turkey comes around! I’ve missed seeing her lately.
Have some fun out there!