Kale Salad with Butter Fried Crunchies
Kale Salad with Butter Fried Crunchies
Tossing kale in a lemon vinaigrette along with homemade croutons, pecans, Brussels sprouts, tart apple and salty Parmesan creates a salad that works equally well as side or main dish.
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30 min
Prep Time
35 min
Total Time
12
servings Ingredients
13 cup Land O Lakes® Butter with Olive Oil & Sea Salt
2 cups freshly torn sourdough bread pieces
12 cup pecans, roughly chopped
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely chopped fresh garlic
1 (10-ounces) bunch kale, washed, drained, stems removed
2 cups shredded Brussels sprouts
1 medium (1 cup) tart apple, cut into chunks
13 cup grated Parmesan cheese
1 teaspoon kosher salt
14 teaspoon pepper
How to make
-
STEP 1
Melt Butter with Olive Oil & Sea Salt in large skillet over medium-low heat. Add bread and pecans. Cook until nuts are fragrant and bread is toasted and golden brown. Remove from heat; set aside.
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STEP 2
Combine lemon juice, olive oil and garlic in small bowl. Whisk to combine.
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STEP 3
Cut kale into thick ribbons; place into extra-large serving bowl. Add dressing, Brussels sprouts, apple, Parmesan cheese, salt and pepper. Toss until well coated. Right before serving, add toasted bread and nuts.
Tip #1
Salad can be prepared the day before. Just wait to add the toasted bread and nuts until right before serving.
Tip #2
If you can't find shredded Brussels sprouts, buy and trim whole ones, and slice 1/16th inch thick.
Tip #3
If serving for a main meal, plan on 8 servings instead of 12.
180 Calories
14 Fat (g)
15 Cholesterol (mg)
440 Sodium (mg)
11 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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