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Shredded Kale and Brussels Sprout Salad

Brittany Mullins
  • 24 minutes
  • Serves 8

INGREDIENTS

1 lb

Brussels sprouts

2/3 cup

Cranberries, dried

4 cloves

Garlic

2

Lemons, juice of

1

Yellow onion

2 tbsp

Balsamic vinegar

1 tsp

Black pepper

1 pinch

Nutmeg

1/4 tsp

Red pepper flakes

1 tsp

Sea salt

1/4 cup

Olive oil

1/4 cup

Almonds

3/4 cup

Pecorino romano cheese

1

large bunch Of lacinato kale, washed and de-stemmed