Kale and Brussels Sprout Salad with Bacon and Apples
Kale salads are great to make ahead to eat throughout the week because they do not get wilty even
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Skillet
- Stove
- Spoon
Ingredients
- 1 pound brussels sprouts trimmed and thinly sliced
- 1 bunch lacinato kale thinly sliced
- 2 tablespoons extra virgin olive oil
- ½ teaspoons sea salt
- 6 slices organic bacon cooked and crumbled (or turkey bacon)
- 1 honeycrisp apples julienned
- ½ small red onions julienned
- 1 tablespoon freshly squeezed lime juice
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