Kale and Brussels Sprouts Salad with Lemon-Mustard Vinaigrette
2 tbsp. fresh squeezed lemon juice
1 tbsp. Dijon mustard
1 clove garlic, peeled
1/4 cup extra virgin olive oil
Salt and pepper to taste
3 cups kale
1 lb. Brussels sprouts, trimmed
2 slices of turkey bacon, cooked and roughly chopped
1/4 cup walnut halves
1/3 cup shredded Romano cheese
- Place dressing ingredients into the 40 oz. Processing Bowl and blend until well combined. Pour into a cruet and set aside.
- Place salad ingredients into the 40 oz. Processing Bowl and pulse 2-3 times. Transfer the salad to a serving bowl, drizzle the vinaigrette over all and toss to enjoy.