Lemon Kale Brussels Sprout Salad
|Lacinato Kale||1 Bunch|
|Raw Brussels Sprouts||10|
|Dried Cranberries||1/2 Cup|
|Roasted Cashews||1 Cup|
|Maple Syrup||1 1/2 Tablespoons|
|Apple Cider Vinegar||1 teaspoon|
|Dijon Mustard||1 Tablespoon|
- Zest and juice the Lemon add to a small bowl or measuring jug then add the remaining Dressing ingredients and whisk until blended.
- Tear the Kale from the stems and roll together and cut into ribbons.
- Cut the ends off the Brussels Sprouts and shred them (easier with a mandolin).
- Add to a bowl with the Cranberries and Cashews and toss with the Dressing and serve.