Appetizers / Soups / Salads

Kale and Brussels Sprouts Salad with Bacon and Pecorino is for Lunch.

Kale and Brussels Sprouts Salad with Bacon and Pecorino takes 15 minutes to prepare.

Kale and Brussels Sprouts Salad with Bacon and Pecorino takes several minutes to cook.

Kale and Brussels Sprouts Salad with Bacon and Pecorino makes 4 servings.

The ingredients for Kale and Brussels Sprouts Salad with Bacon and Pecorino are:

For dressing:
2 Tbs fresh lemon juice
1 Tbs dijon mustard
1 tsp shallot, finely minced
1 small clove garlic, finely minced
1/8 tsp kosher salt
Pinch black pepper
1/4 c extra virgin olive oil
For salad:
2-3 c thinly sliced kale (approx 1/2 a bunch)
1 lb brussels sprouts, finely shredded using a mandolin or sharp knife
3-4 slices bacon, baked and chopped
1/4 c roasted almonds, chopped
1/2 c Pecorino cheese, finely grated
DIRECTIONS:
Combine all dressing ingredients in a small bowl and mix. Add in olive oil, whisking (or processing) until combined.
Mix sliced kale and shaved brussels sprouts in a large bowl. Throw in bacon, almonds, and cheese. Pour dressing over the top and toss salad until all ingredients are distributed throughout

Here is how you make Kale and Brussels Sprouts Salad with Bacon and Pecorino:

Serving Size: Makes 4 huge servingsNumber of Servings: 4Recipe submitted by SparkPeople user SHARON_MATT.

The nutritional information for Kale and Brussels Sprouts Salad with Bacon and Pecorino is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 579.1

• Total Fat: 53.9 g
• Cholesterol: 15.0 mg
• Sodium: 384.6 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 5.4 g
• Protein: 11.5 g