Rating: 4 stars
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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




Ingredient Checklist


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



To make ahead: Refrigerate for up to 4 days.

Nutrition Facts

2 cups
94 calories; protein 5g; carbohydrates 21.3g; dietary fiber 5.9g; sugars 4.8g; fat 0.7g; saturated fat 0.1g; vitamin a iu 3007.2IU; vitamin c 123.2mg; folate 107mcg; calcium 89.3mg; iron 2.1mg; magnesium 38.9mg; potassium 585.6mg; sodium 38.8mg; thiamin 0.2mg; added sugar 5g.

2 1/2 vegetable, 1/2 fruit