Brussels sprout salad
To make dressing, place honey, champagne vinegar, lemon juice, zest, musard and garlic in a mixing bowl. Whisk the ingredients together. Slowly stream in the olive oil and continue whisking until combined. Season to taste with sea salt and fresh black pepper. Keep in the refrigerator.
For the salad, toss leaves, cranberries, blueberries, bacon, almonds and vinaigrette in a large mixing bowl. Garnish with shavings of Manchego cheese and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 795 | ||
Calories from Fat: 758 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.2g | 112 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 60.8g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 113.2mg | 4 % | |
Potassium 66.9mg | 2 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 11.8g | ||
Protein 1.4g | 2 % | |
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: 795
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