Monday, November 25, 2013

Fall Brussels Sprouts Salad

Here is an easy and delicious salad that's perfect for a holiday side.



5 cups Brussels sprouts, stems trims and quartered
1 cup chopped apple (Gala, Pink Lady work well)
¼ cup slivered or chopped almonds
¼ cup golden raisins
2 Tablespoons olive oil
2 Tablespoons lemon juice
2 Tablespoons seasoned rice vinegar
salt and pepper to taste
cooking spray


Preheat oven to 350 degrees. Rinse and trim stems of Brussels sprouts and cut into halves. Place on baking sheet coated with cooking spray and roast for 20-30 minutes, (turn/toss them half way through) until lightly browned and tender but firm when pierced with a fork. Let Brussels sprouts cool and set aside. In a medium bowl whisk together the olive oil, vinegar and lemon juice. Chop up the cooled Brussels sprouts and add them along with the apples, raisins and almonds to the bowl and mix well until evenly coated with dressing. Add salt and pepper to taste. Chill in the fridge if not serving immediately.

Makes 6 cups 6 servings

Serving size: 1 cup Calories 160 Protein 4 g Carb 20 g Fiber 5 g Sugars 11 g Fat 9 g Saturated fat 1 g Sodium 120 mg


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