Hearty greens and vegetables like kale and Brussels sprouts make an excellent base for prep-ahead salads. They don't wilt after a day in the crisper, and they stand up to any number of toppings. Bonus: They're loaded with nutrients, vitamins and minerals you won't get from your basic iceberg wedge. The sweetness of dried cranberries balances the slight bitterness of the greens and scallions. Use this recipe as a starting point for healthy grab-&-go power lunch salads. Source: EatingWell.com, May 2018

Lauren Grant
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Ingredients

Directions

  • Combine kale, Brussels sprouts, scallions and dried cranberries in a large bowl. Layer between paper towels in an airtight storage container.

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Tips

To make ahead: Refrigerate for up to 4 days.

Nutrition Facts

94 calories; 0.7 g total fat; 0.1 g saturated fat; 39 mg sodium. 586 mg potassium; 21.3 g carbohydrates; 5.9 g fiber; 5 g sugar; 5 g protein; 3007 IU vitamin a iu; 123 mg vitamin c; 107 mcg folate; 89 mg calcium; 2 mg iron; 39 mg magnesium; 5 g added sugar;

Reviews (1)

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Rating: 4 stars
03/05/2019
I'm wanting to ear more kale and I do enjoy brussel sprouts but my focus today is recipes with kale I have not tried this recipe yet but intend to THANKS Read More