Crunch Salad

Crunch Salad

4-6 servings

Ingredients

1/2 lb. brussels sprouts , shredded (6 cups)

1 head of kale, stemmed and chiffonnades ( 6 cups)

½ cup Pomegranate seeds

1/3 cups toasted sunflower seeds

½ cup shredded Parmesan

Dressing

1 Tbsp. Dijon mustard

1/3 cup lemon juice

½ cup olive oil

Salt and pepper to taste

Procedure

1.       In a large bowl combine lemon juice and Dijon mustard, mix well. Whisk in oil to create a smooth, tangy dressing. Season with salt and pepper. Add all other ingredients to the dressing bowl and toss well to coat