Shaved Brussels Sprout Salad
This Shaved Brussels Sprout Salad is a great way to use this mini-cabbage-like veggie. It features a dijon vinaigrette dressing with hints of citrus.
Ingredients
For the Dressing
- 1 medium shallot, chopped
- ¼ cup rice wine vinegar
- 2 teaspoons dijon mustard
- 3 Tablespoons granulated sugar
- Zest and juice of 1 orange
- ⅖ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup fresh flat leaf parsley
For the Salad
- 2 9-ounce bags shredded brussels sprouts
- ½ cup dried cranberries
- ½ cup dried apricots
- 1 cup chopped apple
- 1 15-ounce can mandarin oranges, drained
- ¼ cup Parmesan cheese
- ⅓ cup shelled pistachios
Instructions
- In a large liquid measuring cup, add all the ingredients for the dressing and whisk to combine. Set aside.
- Combine all the salad ingredients in a large bowl.
- Pour about ½ cup of the dressing over the salad and toss to combine. Add more dressing if desired.
- Top with Parmesan cheese and pistachio nuts.
Notes
- This salad is best when served close to serving time. Leftovers can be refrigerated for 1-2 days, and stored in an airtight container.
- The salad (without dressing) can be assembled a few hours ahead and refrigerated until serving.
- The dressing can be made several days ahead of time and refrigerated until ready to use.
- Serve as an entree! Topping it with protein, such as chicken breast, salmon or steak makes it a satisfying main dish.
- This salad can also be mixed with regular lettuce or even served in butter lettuce cups!
Nutrition
Serving: 1cupCalories: 251kcalCarbohydrates: 29gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 2mgSodium: 376mgPotassium: 494mgFiber: 5gSugar: 21gVitamin A: 1413IUVitamin C: 71mgCalcium: 86mgIron: 2mg
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