Kale and Brussels Sprout Salad with Blackberry Green Tea Vinaigrette
Servings: 3 servings of salad and ½ cup of dressing
Ingredients
- Vinaigrette:
- ½ cup boiling water
- 1 green tea bag
- ¾ cup blackberries
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ½ cup chopped onion
- 2 garlic cloves
- ½ teaspoon honey
- ¼ teaspoon salt
- Salad:
- 1 bag of Cruciferous Crunch from Trader Joe's shredded brussels sprouts, kale, red cabbage, green cabbage and broccoli
- 1 bunch of shredded kale I like to add some extra kale
- ¼ cup toasted chopped walnuts I used Diamond of California
- ¼ cup manchego cheese grated
Instructions
- Place green tea bag into boiling water and let sit for at least 10 minutes.
- Place green tea into food processor or blender making sure to press down on the tea bag to get all of the tea out.
- Place blackberries, oil, vinegar, onion, garlic, honey and salt on top of green tea in food processor or blender and blend until smooth, about 1-2 minutes.
- Pour dressing through a fine mesh strainer while pressing down with a large wooden spoon to release any extra juices. **I've made this twice now. Once where I strained the dressing and left the pulp and another time where I poured the dressing into an airtight container with a lid and vigorously shook it before I used it. Both ways it came out great.
- In a large bowl, pour shredded brussels sprouts mixture and chopped kale.
- Top with walnuts, cheese and dressing. Serve immediately or refrigerate until ready to eat.
Nutrition
Serving: 3g