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French Garden SaladFrench Garden Salad

French Garden Salad

This delicious salad is packed with fresh produce — thinly sliced kale, earthy Brussels sprouts, crisp celery and tart green apples — and the yogurt-herb dressing is creamy, tangy and bright. It’s a combination of ingredients as healthy as it is delicious, and the whole family will love it.
Recipe adapted from: Today
Recipe adapted from: Today
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Recipe - WOODBURY (+Wines & Spirits)
Recipe: French Garden Salad
French Garden Salad
Prep Time15 Minutes
Servings4
0
Ingredients
FOR THE YOGURT-HERB DRESSING: ¼ cup plain yogurt
2 tablespoons avocado oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon cool water
2 teaspoons Champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoons L&B French Garden Blend Seasoning
Kosher salt, to taste
Freshly ground black pepper, to taste
FOR THE SALAD: 1 bunch curly kale, thick stems removed, thinly sliced
½ pound Brussels sprouts, trimmed and shaved
12 ounces L&B Ready To Heat Pulled Chicken, finely shredded
2 celery stalks, thinly sliced
1 Granny Smith apple, peeled, cored and sliced into matchsticks
½ cup toasted sliced almonds
2 tablespoons chopped fresh parsley
Directions
  1. TO MAKE THE DRESSING: In a small bowl, whisk together the yogurt, avocado oil, lemon juice, water, Champagne vinegar, Dijon mustard, honey and French Garden Blend Seasoning. Season with salt and black pepper.
  2. TO ASSEMBLE THE SALAD: In a large bowl, massage the kale between your fingers to tenderize. Add the Brussels sprouts, chicken, celery, apple and half of the sliced almonds.
  3. Drizzle the yogurt-herb dressing on top and toss until well coated. Garnish with the remaining sliced almonds and parsley.
  4. Serve immediately or refrigerate for up to 4 hours before serving.
15 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Directions

  1. TO MAKE THE DRESSING: In a small bowl, whisk together the yogurt, avocado oil, lemon juice, water, Champagne vinegar, Dijon mustard, honey and French Garden Blend Seasoning. Season with salt and black pepper.
  2. TO ASSEMBLE THE SALAD: In a large bowl, massage the kale between your fingers to tenderize. Add the Brussels sprouts, chicken, celery, apple and half of the sliced almonds.
  3. Drizzle the yogurt-herb dressing on top and toss until well coated. Garnish with the remaining sliced almonds and parsley.
  4. Serve immediately or refrigerate for up to 4 hours before serving.