Kale, Brussels Sprouts and Black-Eyed Pea Salad
Ingredients
- 2 bunches lacinato kale
- 2 (15.5-oz) cans black-eyed peas, rinsed and drained
- 2 Tbsp olive oil
- 2 lb Brussels sprouts, thinly sliced
- 4 carrots, shaved into ribbons
- 2 honey crisp apples, thinly sliced
- 1 (5-oz) container shredded Parmesan cheese
- Sorghum-Vinegar Dressing (recipe follows)
Instructions
- Preheat oven to 400°F.
- Remove stems from kale; finely shred kale leaves.
- Toss together peas and oil on a foil-lined rimmed baking sheet; season with salt and pepper.
- Bake 25 to 35 minutes or until peas are dried and crisp; set aside to cool.
- Toss together kale, Brussels sprouts, carrots, apples, cheese, and black-eyed peas in a large bowl.
- Add Sorghum-Vinegar Dressing; toss, and let stand 30 minutes, tossing occasionally.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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