Make This Lightly-Dressed Brussels Sprout Salad for Lunch
The longer you let it chill in the fridge, the more tender the sprouts will be.
| Servings | Prep Time |
| 6servings | 20min. + chilling |
| Servings | Prep Time |
| 6servings | 20min. + chilling |
Ingredients
- 1 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 2 tsp honey
- 1 small clove garlic minced
- 2 tbsp olive oil
- 1 lbs. Brussels sprouts halved and thinly sliced
- 1 small red onion halved and thinly sliced
- 1/3 cup dried cherries chopped
- 1/3 cup chopped pecans toasted
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Whisk together the first four ingredients; gradually whisk in oil until blended.
- Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
Recipe Notes
Nutrition facts per 3/4 cup: 156 calories, 9g fat (1g saturated fat), 0 cholesterol, 79mg sodium, 18g carbohydrate (10g sugars, 4g fibre), 3g protein.
Tip: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
