INGREDIENTS
20
Brussels sprouts, shredded
10 cups
Kale, chopped
3 heads
Broccoli, finely chopped
1/2 cups
Crumbled bacon
1
Pomegranate
1 cup
Pistachios
2 cups
Chopped apples
4 tbsps
Apple cider vinegar
5
Shallots
Dried cranberries
1
Lemon, juice and zest
3 tbsps
Olive oil
1/2 tsp
Salt
1/4 tsp
Pepper