Kale And Brussel Sprout Salad (Cracker Barrel Copy Kat) Recipe

Cooking Directions

• STEP 1.In a large bowl, combine shredded kale and Brussels sprouts.
• STEP 2.Add dried cranberries and toasted almonds to the bowl.
• STEP 3.In a separate small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the salad and toss well to coat all the ingredients.
• STEP 5.Let the salad sit for 10-15 minutes to allow the flavors to meld together.
• STEP 6.Serve and enjoy!

Cooking Tips

• Massage the kale leaves with your hands before shredding to make them more tender.
• To toast almonds, spread them on a baking sheet and bake at 350°F for 8-10 minutes, or until golden brown.

Storage and Serving

• This salad is best served fresh.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a quick toss to redistribute the dressing.