This gluten-free salad is a tasty mix of shredded kale and Brussels sprouts, with crispy bacon and salty Parmesan cheese on top. The sour dressing gives it a big flavor boost, which makes it a great side dish or light meal.
Ingredients: 4 cups shredded Brussels sprouts. 4 cups chopped kale, stems removed. 6 slices bacon, cooked and crumbled. 1/2 cup grated Parmesan cheese. 1/4 cup olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon honey. Salt and pepper to taste.
Instructions: Shred Brussels sprouts, chop kale, and mix bacon crumbles in a large bowl. Put olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl and mix them together with a whisk. Give the salad a good stir after adding the dressing. Grate some Parmesan cheese over the salad and toss it again. Put it in the fridge until you're ready to serve, or serve it right away.
Prep Time: 15 minutes
Cook Time: 10 minutes
Odile