Kale and Brussels Sprouts Salad with Lemon-Mustard Vinaigrette

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 (QB1004) Viewing recipe for Model #: QB1004
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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


  1. Place dressing ingredients into the 40 oz. Processing Bowl and blend until well combined. Pour into a cruet and set aside.
  2. 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.


Ron B
from Aventura, FL
Sep. 10, 2014

Kale,brussel sprout salad

difficulty chopping 3 C kale with brussel sprouts. Had to remove some so that the remaining unchopped sprouts could get to the bottom for slicing. Too much ingredient to place in specified bowl.
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