Real Recipes From Real Home Cooks ®

brussels sprout salad with tangy lemon dressing

Recipe by
Sara Andrea
Eugene, OR

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.

yield 12 serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For brussels sprout salad with tangy lemon dressing

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

How To Make brussels sprout salad with tangy lemon dressing

  • 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.