Shaved Brussels Sprouts Salad with Dijon-Honey Dressing
Prep: 15 minutes • Serves: 10
1/4 cup honey
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 pound Brussels sprouts, ends trimmed and thinly sliced
1 package (5 ounces) baby kale
1 cup shaved Parmesan cheese
1/2 cup chopped walnuts, toasted
1/2 cup pomegranate arils
1.In medium bowl, whisk onion, honey, mustard and lemon juice; whisking constantly, slowly drizzle in oil until emulsified. Makes about 1-1/3 cups dressing.
2.In large serving bowl, toss Brussels sprouts, kale and dressing; serve topped with cheese, walnuts and pomegranate arils. Makes about 10 cups.
Approximate nutritional values per serving (1 cup):
239 Calories, 19g Fat (4g Saturated), 10mg Cholesterol, 250mg Sodium,
14g Carbohydrates, 3g Fiber, 8g Sugars, 7g Added Sugars, 7g Protein
Chef Tip:
To thinly slice Brussels sprouts, use a mandoline or thinly slice by hand.
Dietitian’s Dish Tip(s):
Packed with vitamins C and K, Brussels sprouts support immune function, skin health and bone strength. The toasted nuts on this salad provide a boost of healthy fats and protein.
