Warm weather has finally made it's arrival in Kansas. (!!!!!!!)
When the season changes, so does my workout routine and diet. (By diet I mean what I eat, not a regiment.) I change from gym mode to enjoy-the-great-outdoors mode. My cravings shift from warm, earthy flavors to light, springy salads. And the transition began with this salad, adapted from a recipe I pinned from SugarandGrace.com. It turned out delicious and pretty — double win! And it tastes a lot like a kale and brussels sprouts salad they occasionally have (and I devour) at the Whole Foods salad bar.
Kale & Brussels Sprouts Salad
Vegetarian. Serves 5-6.
2-3 c. finely-chopped kale
1 lb brussels sprouts, finely shredded (I used a mandolin but you could use a knife)
1 package vegan "pepperoni" (you could use real pepperoni, bacon or "fakon)
1/2 c. roasted sliced almonds
1/2 c. shaved parmesan cheese
Juice of 1 lemon
1 tbsp dijon mustard (I love the Boulevard Pale Ale mustard!)
2 cloves garlic
Pinch of black pepper
1/8 c. olive oil
1/2 c. nonfat Greek yogurt
Splash of red wine vinegar
To Prepare the Salad
Chop the kale and brussels sprouts and combine in a large bowl.
Next, cut the "pepperonis" into thin slices. (You could use another meat or meat alternative, but I wouldn't recommend skipping it. The pepperoni added a really nice spice to the salad.)
Combine "pepperonis", almonds and cheese with the kale/brussels sprouts mixture.
To Prepare the Dressing
Put all ingredients in your blender until smooth. BOOM. That was easy, right?
Put it All Together
Pour the dressing over the salad mixture and toss to combine. Devour.