Nutrition information per serving: 145 calories; 10.5 g fat; 2 g saturated fat; 3 mg cholesterol; 199 mg sodium; 10 g carbohydrate; 3 g fiber; 5.5 g protein
Combine lemon juice, Dijon mustard, onion, garlic, salt and pepper in a small bowl and stir to blend. In a large bowl, combine chopped kale and Brussels sprouts. Whisk olive oil into lemon juice mixture and season with salt and pepper, if desired. Add dressing and cheese to kale and Brussels sprouts. Toss to coat. Garnish with sliced almonds.