Yes, we have all seen the crazy kale trend. Well, Kale trend 1, Kathleen 0. I just wanted to be a part of it too! Sometimes, it’s hard to stay interested with the same old boring salads. I don’t really feel like trying to chop up cucumbers and figure out which ‘around-the-house’ ingredients might go well with it, and then throw on some generic dressing that isn’t really all that good for you anyway. Romaine lettuce is fine, spinach is my next go to – why not try this crazy kale thing everyone is talking about? So tonight we made the Kale and Brussel Sprout Salad with Honey Balsamic Dressing (via: Epicurious, Recipe Partner 2015).
Like most salads, this is a two part recipe. First, you need to make your salad. You need to chop up your brussel sprouts. Now. The recipe says to cut it width wise to make ribbons. Sounds pretty right? Well, mine did not look like ribbons.
This, is what I got. So, cut the brussel sprouts however you want. I cut them in half and then essentially diced them. Now, the recipe does not say to cook them beforehand, but if you would prefer to cook them, do so. Next, chop up your kale. I used about a ‘heaping’ handful. While you are chopping up your brussel sprouts and kale, you want about three pieces of bacon starting to cook.
Once you have your greens chopped, you want to toss them in a large bowl with parmesan cheese, sunflower seeds, and eventually the cooked bacon.
Now, for the second part. You need to make your dressing! It was super simple and really flavorful. Whisk together balsamic vinegar, olive oil, soy sauce, and honey.
Well, you can’t really see much, but they’re all in there! Once you have everything completely mixed together, you want to heat it in the microwave for 20 seconds and then whisk again. Chop up your bacon, pour the dressing over your salad, top with some salt and pepper to taste, and enjoy!
Fairly simple recipe. It tastes about as healthy as it looks. Even though it has the bacon in it, I don’t know how necessary it really was to the overall flavor. It adds a subtle flavor that I think could be substitute with a healthier option (although I’m not sure what that option would be yet!). The dressing was acidic but had the nice sweetness from the honey against the raw crunch from the greens. There was a nice tang from the parmesan and the sunflower seeds also add a nice little subtle bit of heartiness. I think I will need to tweak the recipe some – especially maybe try new greens or try cooking the brussel sprouts. Overall, it was a easy recipe and provided a nice break from the norm of the traditional boring salad lunch!
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