What a fun event! Last Friday we had a party to kick off our Transformation Challenge and the comments and reactions were so positive, we are already planning another get together. In fact, we are planning a monthly dinner at Healthy Inspirations with delicious, healthy foods that work right into our nutrition plan. We will have these feast every 3rd Thursday of the month at 5:30 pm. There will be a demonstration for a recipe each Thursday and everyone is invited to share a recipe they have, as well. Make up a small portion of the recipe and bring a copy or just come to get new ideas from others. The Sharing is what made the party such a success.
So mark your calendar for Thursday, March 21st and enjoy food, drinks, and get recipes to spice up your meals for both you and your family.
The following recipe was quite a hit last Friday so wanted to pass it on. I'm sure you will enjoy it as much as we did.
Kale and Brussel Sprouts Salad
yield: Makes 8 to 10 servings
A bright alternative to heavy sides, this salad features Tuscan kale.
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel–lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.
Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.