Kale Salad in a Jar

 
The winner of our contest to win The Blood Sugar Solution Cookbook, by Mark Hyman, MD is Abby White!

Abby submitted this Kale, Cherry, Pistachio and Brussels Salad in a Jar to us, and it made us want to stop everything and try it.  Brussels and kale are in season right now, so grab some fresh local veggies and start mixing!

Abby tells us that this salad holds up well, even when  you toss it with the dressing. I’m guessing it gives the flavors a chance to meld, and the kale and brussels time to marinate.

Thank you, Abby, and thanks also to the fabulous other contestants.  We received dozens of fabulous recipes, and it was a really tough call. 

The good news is that I decided to name a second place winner, who will receive a copy of my anthology, Optimism!. We’re announcing that winner soon, so stay tuned.

Kale, Cherry, Pistachio and Brussels Salad in a Jar

Ingredients

1 bunch of Lacinato Kale, thinly sliced
1 bunch of Brussels Sprouts, sliced into thin ribbons
1/2 cup of red onion, thinly sliced
1/4 cup of dried cherries
1/4 cup of pistachio nuts

Dressed with 1 tablespoons of EVOO, 1 tbsp of Balsamic Vinegar, 1 tbsp Dijon Mustard

Preparation

Toss all the ingredients together and store in mason jars.
Top with avocado when ready to eat.

Serves 4

 

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