Great summer hearty salad
1. Cook brussels sprouts: Trim off stem ends, rinse thoroughly, then slice each in half lengthwise. In a 3-4 quart sauce pan, bring large quantity of lightly salted water to boiling. Add brussels sprouts and when water returns to boiling, reduce heat and simmer, uncovered for about 7 minutes (less time for smaller brussels sprouts) or until just tender-crisp. Immediately remove from heat, drain in a colander, and rinse in cold water.
2. Meanwhile, prepare the dressing: in a small bowl or jar, combine the mustard, Worcestershire sauce, sugar, salt, dry basil, thyme leaves and pepper. Add the red wine vinegar and the oil, then shake or stir to blend well. Transfer warm brussels sprouts to a bowl and pour over the mustard dressing, mixing to coat evenly. Cover and chill at least 4 hours or overnight.
3. Just before serving, add cherry tomatoes and green onions to the brussels sprouts mixture, stir gently to coat with dressing. Then using a slotted spoon, transfer the salad to a serving bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 115 | ||
Calories from Fat: 43 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 176.6mg | 54 % | |
Sodium 114.6mg | 4 % | |
Potassium 566.1mg | 15 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 7g | ||
Protein 9g | 13 % | |
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: 115
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