Kale combined with Brussels sprouts makes a delicious salad. Add apples and sunflower kernels for extra crunch. Finish off the kale salad with a dressing of Italian dressing, mustard and honey.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 lb. (225 g) Brussels sprouts
1 bunch kale (200 g), stems and ribs removed
2 Gala apples, coarsely chopped
1/4 cup chopped red onions
1/4 cup sunflower kernels, toasted
1/2 cup Kraft Calorie-Wise Zesty Italian Dressing
2 Tbsp. Heinz Dijon Mustard
1 Tbsp. honey
1/4 tsp. pepper
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How do I make it ?
Cut stems off Brussels sprouts; discard. Cut sprouts lengthwise in half, then crosswise into thin strips; place in large bowl.
Shred kale. Add to Brussels sprouts along with apples, onions and sunflower kernels; mix lightly.
Whisk remaining ingredients until blended. Add to kale mixture; toss to evenly coat.
Kraft Kitchen Tips!
Prepare using Kraft Calorie-Wise Balsamic Vinaigrette Dressing.
How to Toast the Sunflower Kernels
Cook sunflower kernels in small skillet on medium heat 1 to 2 min. or until fragrant and golden brown, stirring frequently. Watch closely as they can easily burn.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 330 mg
Carbohydrate 16 g
Fibre 3 g
Sugars 8 g
Protein 3 g
8 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.