from Julie Gneiting
Using a very sharp knife or slicer, thinly shred brussels sprouts while holding onto the core end then discard cores and add shredded sprouts to a large bowl with dried cranberries, pecans, gorgonzola cheese, and chopped pears. Set aside. Heat olive oil in a skillet over medium-high heat. Add the shallots then fry until light golden brown, 1/2 minutes. Scoop onto a paper towel=lined plate to drain then sprinkle with salt and let cool slightly. Add ingredients for maple balsamic vinaigrette together in a jar then shake to combine. Pour over salad then toss to coat. Add fried shallots then toss to combine, and then serve.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 32 | ||
Calories from Fat: 9 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.8mg | 1 % | |
Potassium 132.3mg | 3 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 4g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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