Brussels Sprout Salad
Created by ellie on June 9, 2017
- Servings: 8
- Prep Time: 45m
- Cook Time: 0m
- Recipe #26195
Ingredients
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 shallot, minced
- 1 garlic clove, minced
- Salt
- Pepper
- 6 tablespoons olive oil
- 2 pounds brussels sprouts (trimmed, halved and sliced very thin)
- 3 ounces shredded pecorino romano cheese (1 cup)
- 1/2 cup pine nuts (toasted)
How to Make
-
Step 1: In a large bowl whisk together dressing ingredients (lemon juice -garlic plus 1/2 teaspoon salt). Slowly whisk in oil until incorporated. Toss brussels sprouts with vinaigrette and let sit for 30 minutes or up to 2 hours.
-
Step 2: Fold in cheese and nuts and season with salt and pepper.
Nutritional Facts
- Serving Size: 1 (155.3 g)
- Calories 239.5
- Total Fat - 19 g
- Saturated Fat - 3.5 g
- Cholesterol - 7.9 mg
- Sodium - 175.4 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 4.9 g
- Sugars - 3 g
- Protein - 9.1 g
- Calcium - 181.1 mg
- Iron - 2.2 mg
- Vitamin C - 99.3 mg
- Thiamin - 0.2 mg