KALE & BRUSSELS SPROUT SALAD SERVES: 4 _ SERVING SIZE: ABOUT 2 CUPS PREP TIME: 10 MINUTES _ COOKING TIME: NONE
Put Brussels sprouts into the food processor and give them a whirl! The shredded sprouts add both crunch and a bit of spice to this recipe. With kale, crunchy cashews, and the sweetness of in-season pears and pomegranate seeds, this salad is perfect as a side dish, but is special enough for a holiday feast. INGREDIENTS 5 cups packed chopped curly kale 1 cup shredded Brussels sprouts • 1/4 cup Everyday Vinaigrette (page 62) • 1 cup diced pear • 1/4 cup chopped raw, unsalted cashews • 1/2 cup fresh pomegranate seeds • •
DIRECTIONS 1. In a large bowl, toss the kale and Brussels sprouts with the vinaigrette. Divide mixture evenly among 4 plates (1 1/2 cups each).
CALORIES 170 CALORIES FROM FAT 100 TOTAL FAT 11.0 G SATURATED FAT 1.8 G TRANS FAT 0.0 G CHOLESTEROL 0 MG SODIUM 200 MG POTASSIUM 340 MG TOTAL CARBOHYDRATE 16 G DIETARY FIBER 4 G SUGARS 8 G PROTEIN 4 G PHOSPHORUS 90 MG
2. Garnish each plate with 1/4 cup diced pear, 1 tablespoon cashews, and 2 tablespoons pomegranate seeds. TIP: I change this recipe with the seasons! If apples and pears are in season, I use them. When berries are in season, they are delicious as well! EXCHANGES/CHOICES 1/2 Fruit 1 Nonstarchy Vegetable 2 Fat FOOD SOLUTIONS MAGAZINE / 57
FO O D / K A L E A N D B R U S S E L S S P R O U T S A L A D W I T H C A S H E WS , P E A R S , A N D P O M E G R A N AT E
W ITH CASHEWS , P E ARS & P O M EGRA N ATE