6 cups (1.5 L) stemmed shredded kale
4 cups (1 L) thinly sliced Brussels sprouts (about 12 oz/350 g)
1 red apple (such as Cortland or Empire), cut into matchsticks
1/3 cup (75 mL) shaved Parmesan cheese
1/3 cup (75 mL) toasted chopped almonds
1/3 cup (75 mL) dried cranberries
Black Currant Balsamic Dressing:
1/3 cup (75 mL) E.D.SMITH® PURE BLACK CURRANT JAM
1/3 cup (75 mL) balsamic vinegar
1/4 cup (60 mL) mayonnaise
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) minced red onion
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
1/2 tsp (2 mL) each salt and freshly ground pepper
- Black Currant Balsamic Dressing: Whisk jam, vinegar, mayonnaise, lemon juice, red onion, mustard, garlic, salt and pepper until combined.
- In large bowl, combine kale, Brussels sprouts and apple. Toss with 3/4 cup (175 mL) of the dressing. Transfer to serving dish; top with cheese, almonds and cranberries. Drizzle with extra dressing if desired.
- Use any of your favourite berry E.D.SMITH® PURE JAMS in the dressing.
- Add cooked and shredded chicken to the salad for a main dinner salad.