Power Salad

An acidic, yet delicious dressing tenderizes the thinly cut raw Kale and Brussels Sprouts and is the perfect complement to the savory Walnuts and sweet Dried Cranberries.

  1. 6 Brussels Sprouts sliced into thin shreds (about 1 cup)
  2. 3 Stalks of Kale, leaves cut from ribs then sliced into thin shreds
  3. Vinaigrette: whisk juice from 1 Lemon, 1 Tbsp Olive Oil, 1 tbsp Cider Vinegar, ¼ tsp salt and pepper
  4. Toss the shredded Brussels Sprouts and Kale in a mixing bowl with the vinaigrette
  5. Allow greens to rest for a few minutes to allow the acid in the dressing to soften the greens flavor
  6. Add ¼ cup chopped walnuts and ¼ cup dried cranberries
  7. Serve cold and enjoy.