Gluten-Free “Super Food Salad”

• FOR THE DRESSING:
• 2 Tablespoons Whole Grain Mustard
• 2 Tablespoons Dijon Mustard
• 3 Tablespoons Balsamic Vinegar
• 1 whole Lemon, Juiced
• 3 Tablespoons Olive Oil
• Salt And Pepper, to taste
• FOR THE SALAD:
• 1-1/2 cup Kale, Shredded
• 1-1/2 cup Brussels Sprouts,shredded
• 1 cup Purple Cabbage, Shredded
• 1 cup Broccoli Florets Tops, Shredded
• 1/2 cups Dried Cranberries Or Currants
• 1/4 cups Slivered Almonds

1. For the dressing:
2. In a bowl, whisk together the mustards, balsamic vinegar and lemon juice. Then, slowly drizzle in the olive oil and whisk until it is emulsified. Season with salt and pepper to taste. Set aside.
3. For the salad:
4. Place all of the chopped/shredded veggies in a large salad bowl along with the currants or cranberries. Pour the dressing over the salad and toss really well to combine. Toss in slivered almonds. Taste and adjust seasoning with salt and pepper to your liking.
5. Sometimes I add a splash more vinegar, olive oil, or fresh cracked pepper depending on the taste. Eat immediately after adding the dressing.

dressing, grain mustard, dijon mustard, balsamic vinegar, lemon, olive oil, salt, salad, brussels, purple cabbage, broccoli, dried cranberries, ubc

Taken from tastykitchen.com/recipes/salads/gluten-free-e2809csuper-food-salade2809d/ (may not work)