Recipes
Ingredients
- 2 cups Brussels sprouts, shredded
- ½ cup pomegranate seeds
- ½ large apple, diced
- Juice from ½ a lemon
- 1 tablespoon honey
- 1 tablespoon olive oil
- ½ cup toasted walnuts
- Shred Brussels sprouts thinly with a sharp knife or in a food processor fitted with a shredder attachment.
- Place shredded sprouts in a bowl and add pomegranate and apple.
- In a separate bowl whisk together the lemon juice, honey and olive oil to make a dressing.
- Pour the dressing over the Brussels sprouts and fruit mixture and toss to coat. Top with toasted walnuts.
Chef's Narrative
Shredded brussels sprouts make a lovely, hardy winter salad.
Recipe Substitutions
Any nut can be used instead of walnuts, pecans or almonds would be excellent.
Nutrition Facts:
Total Calories Per Serving: 220, Total Fat: 16g, Saturated: 2g, Trans Fat: 0g, Sodium: 70mg, Potassium: 147mg, Carbohydrate: 17g, Dietary Fiber: 2g, Protein: 4g
Allergens:
Tree Nuts
Chef's Narrative
Shredded brussels sprouts make a lovely, hardy winter salad.
Recipe Substitutions
Any nut can be used instead of walnuts, pecans or almonds would be excellent.
Nutrition Facts:
Total Calories Per Serving: 220, Total Fat: 16g, Saturated: 2g, Trans Fat: 0g, Sodium: 70mg, Potassium: 147mg, Carbohydrate: 17g, Dietary Fiber: 2g, Protein: 4g
Allergens:
Tree Nuts
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Ingredients
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