Description
A medley of grilled vegetables dressed in vinegar and olive oil.
Ingredients
Scale
- 10 stalks asparagus (ends trimmed)
- 8 Brussels sprouts (sliced in half)
- 1 1/2 cup kale (ribs removed and finely chopped)
- 1 medium shallot (thinly sliced)
- 1 1/2 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 375Fº.
- Put asparagus on a cooking sheet, drizzle 1/2 tablespoon olive oil and toss to coat, using your fingers.
- Roast for 10 minutes.
- Cut ends of Brussels sprouts and slice in half. Remove the core by making two diagonal cuts (make a V shaped cut). The wedge should come out easily. Separate the leaves.
- In a large pan over high heat, add remaining 1 tablespoon olive oil, kale and Brussels sprouts. Toss and cook 5 minutes.
- Turn the heat off, add shallots and white wine vinegar. Toss a few times, sprinkle salt and toss again. Transfer to a plate.
- Take asparagus out of the oven and add to the plate. Season with salt and pepper and serve warm.
Notes
Keep this salad refrigerated in an airtight storage container. Reheat before serving.
Nutrition
- Serving Size:
- Calories: 152
- Sugar: 3.9 g
- Sodium: 609.2 mg
- Fat: 11 g
- Saturated Fat: 1.6 g
- Carbohydrates: 12.2 g
- Fiber: 5.3 g
- Protein: 5.1 g
- Cholesterol: 0 mg
