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.

Lauren Grant
Source: EatingWell.com, May 2018
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

94.2 calories; protein 5g 10% DV; carbohydrates 21.3g 7% DV; exchange other carbs 1.5; dietary fiber 5.9g 24% DV; sugars 4.8g; fat 0.7g 1% DV; saturated fat 0.1g 1% DV; vitamin a iu 3007.2IU 60% DV; vitamin c 123.2mg 205% DV; folate 107mcg 27% DV; calcium 89.3mg 9% DV; iron 2.1mg 12% DV; magnesium 38.9mg 14% DV; potassium 585.6mg 16% DV; sodium 38.8mg 2% DV; thiamin 0.2mg 19% DV; added sugar 5g.

Reviews (1)

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1 Ratings
  • 5 star values: 0
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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