Chopped Brussels Sprout Salad
Ingredients
The salad
-
1
pound
Brussels sprouts
-
1
cup
roughly chopped pecans
-
½
cup
dried cranberries
-
⅓
cup
crumbled blue cheese
The dressing
-
6
tablespoons
olive oil
-
2
tablespoons
apple cider vinegar
-
2
teaspoons
Dijon mustard
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Rinse the Brussels sprouts, remove damaged leaves, and slice off the root end before thinly slicing them.
- Separate the leaves to resemble a fine slaw and place in a large bowl.
- Toast the pecans in a medium frying pan over medium-high heat until darker and fragrant, then cool them.
- Prepare the dressing by shaking together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a jar.
- Combine the toasted pecans, dried cranberries, and blue cheese with the Brussels sprouts, then pour the dressing over and toss to coat.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
18g
Total protein
6g
Sodium
200mg
Cholesterol
15mg
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