Kale and Brussels Sprout Caesar Salad
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Prep time: 
Total time: 
Serves: 4 entree servings
 
Ingredients
Dressing:
  • 4 cloves garlic
  • 3 Tbsp 2% plain Greek yogurt
  • 2 Tbsp grated parmesan cheese
  • 1 Tbsp dijon mustard
  • 2 tsp red wine vinegar
  • ¼ tsp salt
  • ¼ tsp black pepper
  • juice of ½ lemon
  • ½ cup olive oil
Salad:
  • 1 bunch lacinato kale, stems removed and leaves thinly sliced
  • 1 lb brussels sprouts, shredded
  • 1 Tbsp olive oil
  • ¼ tsp salt
  • 4 hard-boiled eggs, sliced
Instructions
  1. For the dressing, combine all ingredients in a food processor, blender, or mini food prep and pulse until creamy and smooth; set aside.
  2. In a large bowl, combine the kale and the brussels sprouts. Add the olive oil and salt. Massage the salad using your hands until the kale shrinks in volume by about a half. Toss with the dressing and serve with the hard-boiled egg.
Notes
Recipe from Eats Well With Others and dressing originally from How Sweet It Is
Nutrition Information
Serving size: ¼ recipe Calories: 460 Fat: 37.3 Carbohydrates: 16.8 Sugar: 4.5 Sodium: 596 Fiber: 5.5 Protein: 14.5 Cholesterol: 188
Recipe by Prevention RD at https://preventionrd.com/kale-and-brussels-sprout-caesar-salad/