Cooking Light
Take a break from lettuce and make a full-bodied green salad with chopped kale and sliced Brussels sprouts. Toss the green veggies in a tangy lemon- mustard vinaigrette.
How to Make It
Combine shallots, olive oil, lemon juice, mustard, pepper, salt, and garlic in a small bowl. Place Brussels sprouts, kale, and almonds in a large bowl; toss to combine. Add vinaigrette; toss to coat. Sprinkle with Parmesan cheese.
