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.
yield
12 serving(s)
prep time
20 Min
method
No-Cook or Other
Ingredients For brussels sprout salad with tangy lemon dressing
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2 cfood processed brussels sprouts
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4 cfood processed curly kale
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1/3 cchopped pecans
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1/2 cshredded parmesan
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1/4 cdried cranberries (optional)
- TANGY LEMON DRESSING
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2lemons, freshly squeezed
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1/4 cextra virgin olive oil
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1 Tbspdijion mustard
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1 tsphoney
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2-3green onions, finely chopped (green and white parts)
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1/2 tspsalt
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1/4 tspgarlic powder
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1/4 tspwhite pepper
How To Make brussels sprout salad with tangy lemon dressing
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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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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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3Pour dressing over salad. Keeps in the fridge for 3-5 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Brussels Sprout Salad with Tangy Lemon Dressing:
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