Brussels Sprout Salad with Tangy Lemon Dressing

Sara Andrea

By
@Sara_Andrea

This salad I love. It lasts in the fridge for several days and it's even better after a few days when all the flavors have really combined. It's a bright tasting salad packed with nutrition. The dressing is very tangy and will awaken your taste buds for sure! Great for a low cal lunch or as a dinner side. For my WW friends it's 3 SP if you include the dried cranberries or 2SP without cranberries. Serving size is 1/2 a cup.


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Serves:

12

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

2 c
food processed brussels sprouts
4 c
food processed curly kale
1/3 c
chopped pecans
1/2 c
shredded parmesan
1/4 c
dried cranberries (optional)

TANGY LEMON DRESSING

2
lemons, freshly squeezed
1/4 c
extra virgin olive oil
1 Tbsp
dijion mustard
1 tsp
honey
2-3
green onions, finely chopped (green and white parts)
1/2 tsp
salt
1/4 tsp
garlic powder
1/4 tsp
white pepper

Directions Step-By-Step

1
I chop the brussels sprouts and curly kale in batches in my food processor. Then I add the parmesan, chopped pecans, and dried cranberries, toss to combine. Set aside.
2
To make the tangy lemon dressing, squeeze the lemons, strain out seeds and pulp. Add oil, mustard, honey, onions, garlic powder, salt, and pepper to the lemon juice and whisk to combine.
3
Pour dressing over salad. Keeps in the fridge for 3-5 days.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tag: Healthy