Brussel Sprout & Kale Salad

It had been a long day and we didn't have any idea what to eat for dinner. This happens sometimes. We will ponder back and forth on what we feel like having. Do we want to stay in or go out? You know, one of those normal couples decisions.

We tossed some ideas around then started eliminating what we really didnt want.

" No pizza" I said.

" No Chinese this time" said Nick.

After a moment of thinking, I metioned how I would love to have some fried chicken livers and some kind of veggie. Its been a while since I had some fried livers. He was ok with the idea. 

The closest restaurant around, that served them, was the Cracker Barrel across town. So we hit the road. 

Nick ordered a fish plate with greens. I ordered chicken livers of course. For my side I had mashed potatoes and a new dish called "brussel sprout kale salad with walnuts". It was delicious! The combo was perfect! We both liked it so much that we went to the grocery store the next day and grabbed the ingredients we needed. 

Kale and brussel spouts both come already finely chopped. We grabbed a bag of each. I guessed at the ingredients I needed for the dressing. I made a good guess because it tasted pretty dog gone close to the dish at Cracker Barrel. 

 

• Combine the brussel sprouts and kale. If not already, place them in a food chopper and chop fine.
• Add some walnuts or pecans (I didnt measure).
• Add some rasins or craisins (I didnt measure).

In a seperate bowl, combine:

• 1/2 cup olive oil.
• 1/4 cup vinegar. 
• 3 Tablespoons maple syrup. (I used sugar free syrup and it was great).
• Pour into the salad mixture and toss til covered.
• Chill for 4 hours or over night. 

Enjoy!

This is a tasty and healthy side dish.

 

Oh, and those chicken livers? Not so good. But of course I'm out of the habit of eating fried foods. 

What was I thinking?