Cooking Light
Active Time
10 Mins
Total Time
10 Mins
Yield
Serves 4 (serving size: 1 cup)

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.