Again looking for inspiration recipes kale & brussels sprouts salad that are delicious? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious kale & brussels sprouts salad should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of kale & brussels sprouts salad, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare kale & brussels sprouts salad good home, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings required in prepare

1. Prepare 4 cup shredded kale
2. Use 2 cup brussels sprouts
3. Use 1/4 cup pine nuts or cashew pieces
4. Use 2 garlic cloves, minced
5. Use 3 tbsp olive oil
6. Take 1 as needed salt & pepper
7. Use 1 Raw goat or sheep’s milk cheese (optional)

Redbor kale is kale with ruffled leaves ranging in color from a deep red to purple. Whether you're juicing, baking, or incorporating your kale into a main dish or salad, we've got quick and easy recipes. a top-down view of crispy-looking dark green kale leaves on a white plate. Kale Chips. a salad of chopped kale, grape tomatoes, and sunflower seeds on a pale green plate. Kale is a dark, leafy vegetable that is commonly eaten as a food source.

Instructions to make Kale & Brussels Sprouts Salad:

1. Mix kale & brussels sprouts into a big mixing bowl
2. Add all ingredients from pint nuts to pepper, and cheese if you choose to use it.
3. Use your hands and mix all ingredients together until it is all combined.
4. Taste a small piece and adjust seasonings as necessary.
5. Done and ready to serve!

Kale can also be eaten as a medicine. Kale is commonly used to prevent cancer and heart disease. It is also used for other. Kale is a popular vegetable and a member of the cabbage family. It is a cruciferous vegetable like cabbage, broccoli, cauliflower, collard greens and Brussels sprouts.

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