Trim the ends off the Brussels sprouts. Using a sharp knife OR using the thinest blade on a mandoline slicer (and a no cut glove) slice each sprout thinly.
Slice the apple and red onion in the same manner. Combine in a large bowl.
Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes. Add to the Brussels sprout mixture. Toss to combine.
Combine the vinaigrette ingredients into a jar with a tight-fighting lid. Close the lid and shake until well-combined. Pour over the Brussels sprout mixture, and toss to coat.
Refrigerate for at least 30 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (155g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 191 (73%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 0mg||0 %|
|Sodium 117.6mg||4 %|
|Potassium 465.5mg||12 %|
|Total Carbohydrate 15g||4 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 9.7g|
|Protein 7.9g||11 %|
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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: 261
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