Brussels sprouts are still available here, but not for long. So, it's time for one of my last fresh brussels sprouts salads of the season. Here's one of my favorites. It includes kale, which I'm getting from the garden. I planted it last fall, and it's ready now.
Ingredients:
1 cup thinly sliced Brussels sprouts
1 cup Kale, ribs removed and thinly sliced
1 pear, cored and thinly sliced
2 Tbs pomegranate arils
2 Tbs pecans
2 Tbs pomegranate dressing
Directions:
Toss the sprouts together with the kale and pear. Top with the arils and pecans. Drizzle the dressing over the top.
Serves 2 generously or 4 as a small side salad.
Stealthy Cooking Tip: Enjoy produce while it's fresh, and most likely, locally grown. It will definitely taste better and will help support your local growers!
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