16ounceskale or other hearty greens; thick stems removed
¼cupParmesan cheeseshredded or shaved
Instructions
Roast the Brussel Sprouts
Preheat the oven to 400°F. Cut the flat bottom end off of the brussel sprouts and then cut them in half.
12 ounces brussels sprouts
Toss with olive oil, Parmesan, crushed garlic, salt, pepper, and balsamic vinegar until they are evenly covered.
4 tablespoons olive oil, 2 tablespoons Parmesan cheese, 3 cloves garlic, 1 tablespoons balsamic vinegar, ¾ cup extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, 1 ½ teaspoon Worcestershire sauce, ½ cup Parmesan cheese
Spread the dressed brussel sprouts over a cookie tray with aluminum foil and sprayed with nonstick spray.
Roast in a 400°F oven for 20 to 25 minutes or until edges of the sprouts begin to brown, turning halfway through. Remove from oven and let cool.
For Parmesan Crisps
Toss the grated and shredded Parmesan cheese together with salt, pepper and garlic powder.
½ cup Parmesan cheese, ½ cup Parmesan cheese, 1 teaspoon garlic powder, Salt and pepper
Press the mixture into flat circles and lay the circles on a cookie sheet sprayed with nonstick spray.
Bake at 400 until the cheese is golden and crisp, between 3 and 5 minutes. Remove from oven.
For the Dressing
Add all of the ingredients for the dressing together and whisk until combined. Whisk again prior to serving.
2 tablespoons mayonnaise, 3 garlic cloves, 1 ½ tablespoons Dijon mustard, Salt and pepper
To Assemble the Salad
Remove the stalks from the kale and chop. Place in a large salad bowl.
16 ounces kale, ¼ cup Parmesan cheese
Add Parmesan cheese and brussel sprouts.
Toss together and drizzle with salad dressing. Toss again. Serve and garnish with Parmesan cheese crisps.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of salad. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.