Brussels Sprout and Black Kale Salad
Ingredients
- 1 (4 oz.) Gardenburger® Roasted Garlic & Quinoa Patty, thawed
- 1 tsp. Vegetable oil or pan spray
- 4 oz. Brussels sprouts, cored, trimmed, shredded 1⁄8"
-
2 oz.
Tuscan black kale, washed, stems removed,
shredded 1⁄8" - 1 ½ oz. Honey Cilantro & Lime Vinaigrette (use preferred brand or recipe below)
- ½ oz. Manchego cheese, shaved
- 1 Tbls. Marconi almonds
- 1 Tbls. (0.8 oz.) Blueberries, dried
- 2 Tbls. (1 oz.) Cranberries, dried
HONEY CILANTRO & LIME VINAIGRETTE
- 1 cup Lime juice, fresh
- 1 Tbls. Lime zest
- ½ cup Honey
- ½ cup Dijon Mustard
- ¼ cup Shallot, minced
- 1 Tbls. Garlic, fresh, minced
- ½ cup Cilantro, fresh, chopped thinly
- 4 tsp. Sea salt
- 1 ½ tsp. Black pepper, fresh ground
- 1 cup Extra Virgin Olive oil
- 1 cup Vegetable oil
Directions
Heat Roasted Garlic & Quinoa patty on 350°F oiled griddle or skillet 2-3 minutes per side until crispy and interior is 165°F. Dice to 1".
Place in mixing bowl, brussels sprouts, kale & vinaigrette.Toss, blend, coat leaves.
Add most of cheese and lightly toss. Place a tall heap onto serving plate.
Scatter almonds, blueberries and cranberries, remaining cheese and diced patty evenly over salad.
HONEY CILANTRO & LIME VINAIGRETTE
Place ingredients except oil in blender. Blend very briefly on slow speed to mix.
Add both oils, blend again briefly to emulsify with dressing. Do not over blend so you can still see small pieces of cilantro.
Pan up. Label, date & refrigerate.