brussels sprout salad with tangy lemon dressing
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.
prep time
20 Min
cook time
method
No-Cook or Other
yield
12 serving(s)
Ingredients
- 2 cups food processed brussels sprouts
- 4 cups food processed curly kale
- 1/3 cup chopped pecans
- 1/2 cup shredded parmesan
- 1/4 cup dried cranberries (optional)
- TANGY LEMON DRESSING
- 2 - lemons, freshly squeezed
- 1/4 cup extra virgin olive oil
- 1 tablespoon dijion mustard
- 1 teaspoon honey
- 2-3 - green onions, finely chopped (green and white parts)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper
How To Make brussels sprout salad with tangy lemon dressing
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Step 1I 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.
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Step 2To 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.
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Step 3Pour dressing over salad. Keeps in the fridge for 3-5 days. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Healthy
Keyword:
#lemon
Keyword:
#Lemon Dressing
Keyword:
#kale salad
Keyword:
#brussels sprout salad
Keyword:
#tangy lemon dressing
Ingredient:
Vegetable
Diet:
Low Fat
Diet:
Low Carb
Method:
No-Cook or Other
Culture:
American
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