|15 min||0 min||1|
|1 tbsp||Whole grain mustard|
|3 tbsp||Lemon juice (fresh)|
|1 pinch||Coarse salt|
|1 tbsp||Maple syrup (Walden Farms)|
|2 tbsp||Extra virgin olive oil (cold pressed)|
|227 gm||Brussels sprouts (very thinly sliced)|
|6 leaves||Kale (stemmed and thinly sliced)|
|1/3 cup hulled||Sunflower seeds (toasted)|
|1/4 cup||Raisins, seedless (sultana) (can be substituted for dried cranberries)|
Stir together mustard, lemon juice, 3/4 teaspoon salt, and tablespoon and teaspoon of maple syrup; whisk in oil until emulsified.
In a salad bowl, toss together Brussels sprouts and kale. Add sunflower seeds, raisins or dried cranberries, and dressing; toss to coat. Serve immediately.