Pecan and Blue Cheese Brussels Sprout Salad

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Pecan and Blue Cheese Brussels Sprout SaladRecipe
Photo: Jennifer Causey; Styling: Lindsey Lower

 

Serves 4 (serving size: 1 cup)

Ingredients

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2 tablespoons minced shallots
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1/2 pound Brussels sprouts, very thinly sliced
1/4 cup chopped toasted pecans
2 tablespoons crumbled blue cheese

Preparation

1. Combine first 7 ingredients in a small bowl. Place Brussels sprouts and pecans in a large bowl; toss to combine. Add vinaigrette; toss to coat. Sprinkle with blue cheese.

Peanut and Chile: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons olive oil, 2 teaspoons lime juice, 1 teaspoon lower-sodium soy sauce, 1/4 teaspoon kosher salt, 1/4 teaspoon sugar, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup unsalted peanuts, and 1 sliced red chile in a large bowl. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 134; FAT 9.8g (sat 1.4g); SODIUM 181mg

Kale and Almond: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons olive oil, 2 teaspoons fresh lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon black pepper, 1/8 teaspoon kosher salt, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1 cup stemmed chopped kale, and 1/4 cup sliced almonds. Add vinaigrette; toss to coat. Top with 2 tablespoons grated Parmesan cheese. SERVES 4 (serving size: about 1 cup) CALORIES 134; FAT 9.2g (sat 1.6g); SODIUM 196mg

Apple and Pistachio: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon Dijon mustard, 2 teaspoons cider vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup shelled unsalted pistachios, and 1/2 cup thinly sliced apple. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 129; FAT 8.7g (sat 1.2g,); SODIUM 226mg

Created date

August 2014

Nutritional Information

Calories 141
Fat 11.4 g
Satfat 1.9 g
Monofat 6.8 g
Polyfat 2.1 g
Protein 4 g
Carbohydrate 8 g
Fiber 3 g
Cholesterol 3 mg
Iron 1 mg
Sodium 194 mg
Calcium 55 mg