A very nutritious salad for those who love Kale

Kale, Brussels Sprouts and Sweet Potato Salad

·      3 cups kale, washed, trimmed of thick stems, and sliced to ¼”

·      6-8 large Brussels sprouts, washed, stem removed, then sliced very thin – chiffonade style – about ¼”

·      1 small sweet potato, peeled, then sliced very thin using the slicing edge of a box grater – or - shredded/grated on coarse edge of box grater

·      1 roasted red pepper, sliced very thin

·      ½ cup coarsely chopped walnuts (optional:  toast them first)

·      ½ cup shredded red cabbage

·      ¼ cup crumbled goat or feta cheese – optional

·      1 tablespoon olive oil

·      1 tablespoon walnut oil

·      2 tablespoons aged balsamic vinegar, plus more to taste

·      ½  teaspoon sea salt, plus more to taste, freshly ground black pepper, to taste

Place the first 7 ingredients in a large box.  Toss well.  Drizzle in the next 4 ingredients and toss very well.