Broccoli Kale Brussel Sprout Salad at Riley Ingham blog

Broccoli Kale Brussel Sprout Salad. Peel any woody or course parts from the stem first. Pour on the dressing and mix well. Then thinly slice or shave brussels sprouts and chiffonade the red kale. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries,. Slice off the stem end of the sprouts stem. Cut the brussel sprouts in half. Allow flavors to meld for about 15 minutes before serving. 2 cups shaved fresh broccoli a large head. 2 cups shaved fresh brussels sprout about 12. This softens the kale and makes it much more enjoyable to eat raw. To the kale, add the shredded brussels sprouts, chopped roasted asparagus, 2 cups small broccoli florets, 3 to 4 sliced green onions, toasted pepitas. In the bottom of a large bowl, whisk together the olive oil. Thinly slice the brussels sprouts using a mandoline if you have one. Preheat the oven to 350°f and line a baking sheet with parchment paper. In large bowl, combine the broccoli slaw, kale, brussels sprouts, cranberries, and pepitas.

Thinly slice the brussels sprouts using a mandoline if you have one. Cut the brussel sprouts in half. This softens the kale and makes it much more enjoyable to eat raw. Peel any woody or course parts from the stem first. 2 cups shaved fresh broccoli a large head. Allow flavors to meld for about 15 minutes before serving. Pour on the dressing and mix well. Slice off the stem end of the sprouts stem. In large bowl, combine the broccoli slaw, kale, brussels sprouts, cranberries, and pepitas. Then thinly slice or shave brussels sprouts and chiffonade the red kale.

Kale and Shaved Brussels Sprout Salad The Hint of Rosemary

Broccoli Kale Brussel Sprout Salad Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries,. Pour on the dressing and mix well. In the bottom of a large bowl, whisk together the olive oil. Allow flavors to meld for about 15 minutes before serving. 2 cups shaved fresh broccoli a large head. 2 cups shaved fresh brussels sprout about 12. Preheat the oven to 350°f and line a baking sheet with parchment paper. Thinly slice the brussels sprouts using a mandoline if you have one. Then thinly slice or shave brussels sprouts and chiffonade the red kale. In large bowl, combine the broccoli slaw, kale, brussels sprouts, cranberries, and pepitas. To the kale, add the shredded brussels sprouts, chopped roasted asparagus, 2 cups small broccoli florets, 3 to 4 sliced green onions, toasted pepitas. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries,. Slice off the stem end of the sprouts stem. This softens the kale and makes it much more enjoyable to eat raw. Peel any woody or course parts from the stem first. Cut the brussel sprouts in half.