Baby Kale, Broccoli, and Brussels Sprouts Slaw with Bacon
12 oz. package broccoli slaw
2-3 cups chopped baby kale, or sub spinach
1-2 cups thinly sliced Brussels sprouts
1/2 cup cooked, crumbled bacon
1-2 cups shredded carrots
1/4 – 1/3 cup dried cranberries
1/4 – 1/3 cup golden raisins
1/4 – 1/3 cup pepitas (pumpkin seeds) or sub sunflower seeds or soy nuts
Your favorite poppy seed dressing (I used Brianna’s brand and diluted it a bit with milk to lessen the calories)
Combine all veggies with bacon and dried fruit in a large bowl. Toss all with dressing at least 20 minutes prior to serving, then top with pepitas.
Now You’re Cookin’,
Kitchen Tip: Salad will keep 1-2 days in the fridge once it’s dressed. I often dress a little salad at a time, eating as we go, since the vegetables will keep much longer undressed.
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on MomsEveryday Kansas and WIBW 13 News, April 2015. Special thanks to the farmers and ranchers of the Kansas Farm Food Connection for making this segment possible.
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