Be prepared to meet your new salad addiction. This salad doesn't taste like a salad - if that makes any sense. It's filled with vegetables and some good-for-you-ingredients without tasting TOO vegetable-y. The Dijon champagne vinaigrette is amazing on so many different salads, too. This salad doesn't take long to throw together, which is a bonus. Save the dressing in its own container and add as needed which makes for a great meal-prep salad option!
What You'll Need:
For the salad:
• 1/2 head Kale
• 1-2 cups Brussels sprouts, shaved
• 1 pear, sliced
• 1/2 cup feta cheese
• 1/2 cup sweet onion, thinly sliced
• 1/2 cup dried cranberries
• 4-5 pieces bacon, cooked crispy (you could use bacon bits, if needed)
• 1/3 cup honey roasted pecans
For the dressing:
• 2 tbsp coarse ground Dijon mustard
• 1 tbsp yellow mustard
• 1-2 tbsp honey
• 1/2 tsp onion powder
• 2 tbsp champagne vinegar
• 2-4 tbsp quality olive oil
• Salt & pepper
How To:
≥≥ Start by crisping up your bacon, however you like to cook bacon. I like mine pan fried. Let it cool and chop up into small pieces.
≥≥ Wash and dry your kale. Remove the stems and slice into thin strips. Get it into a bowl and massage it to break down some of the fibrous parts. Shave your Brussels and add to the bowl.
≥≥ Add in the rest of the salad ingredients and mix it up.
≥≥ In a separate bowl or mason jar, mix up your salad dressing. This stays good for about a week in the fridge.
≥≥ Drizzle your salad with a little of the dressing and mix to combine!
Comments