Wash kale leaves thoroughly to remove sand and grit. Gently dry the leaves, remove the stems and tear into bite-sized pieces.
Peel/shred 3/4 cup Parmesan cheese.
Prepare lemon vinaigrette dressing.
6-10 as side servings
1 head of kale, leaves washed and stems removed. Tear the kale leaves into bite-sized pieces.
1 bag of shredded Brussels sprouts
1 cup organic sweetened cranberries
3/4-1 cup shredded raw Parmesan cheese
heaping handful of toasted pumpkin seeds, slivered almonds, or pine nuts
Compile all ingredients in a large salad bowl and toss to mix. Dress with Lemon Vinaigrette Dressing.
The sweetness of the cranberries offsets the bitterness of the kale. Even people who do not like kale like this salad! This salad offers generous servings of cruciferous vegetables, high in immune-boosting nutrients. Enjoy.