Christmas Salad

• Gluten free

• Meat

  • 3 Slices Bacon, cooked

• Produce

  • 3 cups Brussels sprouts
  • 1 Clove Garlic
  • 3 cups Kale
  • 1 Lemon
  • 1 Orange
  • 1 1/2 cup Pomegranate arils

• Condiments

  • 1 tsp Dijon mustard
  • 1 tsp Honey

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Dairy

  • 1/4 cup Parmesan cheese

Found on fashionablefoods.com

Description

Ingredients

• 3 Cups Brussels sprouts, finely shredded
• 3 Cups Kale, finely shredded
• 1 ½ Cup Pomegranate Arils*
• ½ Cup Chopped Almonds, toasted*
• 3 Slices Cooked Bacon, crumbled (omit for vegetarian)
• ¼ Cup Parmesan Cheese, finely grated
• 1 Orange, zested and juiced
• 1 Lemon, zested and juiced
• 1 Teaspoon Dijon Mustard
• 1 Teaspoon Honey
• 1 Clove Garlic, smashed
• Kosher Salt and Freshly Ground Black Pepper
• ¼ Cup Extra Virgin Olive Oil

Directions

• In a large bowl combine the Brussels sprouts, kale, pomegranate arils, almonds, bacon, and cheese; toss well. In a mini food processor or blender combine the orange and lemon zest/juice, mustard, honey, garlic clove, salt, and pepper; pulse to combine. With the machine running, slowly add the olive oil in a steady stream. Toss the salad with the dressing and top with more cheese if desired.