Kale salads are great to make ahead to eat throughout the week because they do not get wilty even when they are dressed ahead of time. Serve this salad with some roasted chicken and sweet potatoes for a delicious fall themed dinner.
Ingredients
1 pounds
brussels sprouts
trimmed and thinly sliced
1 bunches
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 tablespoons
freshly squeezed
lime juice
