Salads & Soups

Kale Salad With Black Currant Balsamic

6 cups (1.5 L) stemmed shredded kale
4 cups  thinly sliced Brussels sprouts
1 red apple  cut into matchsticks
1/3 cup shaved Parmesan cheese
1/3 cup  toasted chopped almonds
1/3 cup dried cranberries
Black Currant Balsamic Dressing:
1/3 cup Black Currant Balsamic vinegar
1/4 cup Greek Yogurt
2 tbsp Lemon Olive Oil
2 tbsp  lemon juice
2 tbsp minced red onion
1 tbsp  Dijon mustard
1 clove garlic, minced
1/2 tsp (2 mL) each salt and freshly ground pepper


Black Currant Balsamic Dressing:

Combine Black Currant Balsamic Vinegar, Greek yogurt, Lemon Olive Oil, lemon juice, red onion, mustard, garlic, salt and pepper.

In large bowl, combine kale, Brussels sprouts and apple. Toss with 3/4 cup (175 mL) of the dressing. Transfer to serving dish; top with cheese, almonds and cranberries.

Drizzle with extra dressing if desired. (Oh yeah!!)

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