Shredded Kale, Pear Noodle and Brussels Sprouts Salad
Try this Shredded Kale, Pear Noodle and Brussels Sprouts Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains honey
dairy free
pescatarian
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 2 tablespoons apple cider vinegar
- for the salad:
- for the vinaigrette:
- 1 tablespoon minced shallot
- 1/2 easpoon dijon mustard
- 6 oz (about 2 cups) brussels sprouts thinly sliced
- 1 pear, blade d (any pear will do – i love bosc or anjou)
- 3 tablespoons sliced blanched almonds
- 1 cup finely chopped (aka shredded) kale
- Carbohydrate 1.90229666681903 g
- Cholesterol 0 mg
- Fat 4.30500000001014 g
- Fiber 0.00235416669797982 g
- Protein 0.128531250247955 g
- Saturated Fat 0.594594000001724 g
- Serving Size 1 1 -4 (77g)
- Sodium 25.7899409733642 mg
- Sugar 1.89994250012105 g
- Trans Fat 0.117944000003044 g
- Calories 47 calories
Place a medium skillet over medium-high heat. Once heated, add in the sliced almonds and cook, shaking the pan frequently, until toasted and fragrant, about 3 minutes. Set almonds aside.Whisk together all of the ingredients for the dressing. Taste and adjust to your preference, then set aside.In a large mixing bowl, combine and toss the brussels sprouts, pear noodles, toasted almonds, and kale. Drizzle over with the vinaigrette and toss again. Serve.
