Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp kale and Brussels sprouts with walnuts, Parmesan, and a tangy lemon-Dijon dressing. Crunchy, nutty, and lemony. A healthful salad with Caesar-like flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- 1 cup walnuts, (chopped, plus more for serving)
- 12 oz Brussels sprouts, (trimmed and shredded (about 5 gently packed cups after shredding))
- 1 large bunch
- 1 cup coarsely grated Parmigiano Reggiano cheese (plus more for serving)
- ¼ cup fresh lemon juice, (from about 2 lemons)
- ½ cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped shallots, (from one large shallot)
- 1 small clove garlic, (minced)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 372mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 381mg
- Calcium
- 222mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 372MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.