Wholesome Brussels Sprouts Salad
Photo by Marusa Jonas
Yield: 4 Servings
Ingredients:
- 1 pound Brussels sprouts, gently rubbed under cold running water, trimmed and chopped
- 3 Tablespoons apple cider vinegar
- 1 teaspoon mustard (Dijon or other)
- ¼ cup of vegetable oil
- ¼ cup Parmesan cheese, grated
- ½ cup walnuts, toasted and chopped (optional)
- Pepper, to taste
Directions:
- Wash hands with soap and water.
- Rinse and prepare produce.
- Fill a large bowl with 1 ½ cups of cold water and the apple cider vinegar. Toss to coat the Brussels sprouts in water.
- Soak the Brussels sprouts for about 30 minutes, tossing halfway through, then drain.
- Mix mustard and vegetable oil in a small bowl and then add to Brussels sprouts. Toss to combine.
- Before serving, add Parmesan cheese, walnuts and pepper to taste.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
