Nutrition Facts

Serving Size 171 g

(Approx. 4 Servings)

Amount Per Serving

Calories	190	Calories From Fat	100

% Daily Value*

Total Fat 12 g	18%

Saturated Fat 4.5 g	23%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 620 mg	26%

Total Carbohydrate 16 g	5%

Dietary Fiber 6 g	24%

Sugars 3 g

Protein	5 g

Vitamin A 80%	•	Iron 4%

Vitamin C 230%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Crispy Roasted Kale and Brussel sprout Salad

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 Lb brussel sprouts

2 cup(s) Lacinato kale, chopped

1 Tbsp H-E-B 100% Pure Olive Oil

1 Tsp kosher salt

1/4 cup(s) unsweetened shredded coconut

1/4 cup(s) Whataburger Honey Mustard Dressing

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Instructions

Preheat oven to 400°F.

Wash and rinse both the Brussels sprouts and kale (pat dry).

In a bowl toss the Brussels sprouts in enough olive oil to coat then toss in a pinch of salt and pepper and place on a sheet pan; roast for 15 min. Meanwhile, in the same bowl, toss in your chopped kale and repeat the process with the olive oil and salt and pepper toss well to coat the leaves with olive oil.

Once the Brussels sprouts have been in the oven for 15 min, add the kale to the same hot pan that the Brussels sprouts are in and continue to cook both for 15 more minutes (toss mixture with tongs to combine everything on the hot pan).

In a separate dry sauté pan, add in the coconut and toast over low heat until coconut is just browned and nutty smelling, set aside to cool.

After Kale and sprouts are done roasting, place in a bowl and refrigerate for 30min or until cold, combine the Honey mustard dressing with the kale and sprouts garnish with toasted coconut and season to taste.

Source:

H-E-B Health and Wellness