Waldorf Brussels Sprout Salad

recipe
We love Brussels sprout salads but wanted a quicker approach than the tedium of pulling apart the leaves. The food processor slices each sprout nice and thin with lightning-fast speed.

Yield:

Serves 8 (serving size: 1 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 97
Fat 5.6 g
Satfat 0.7 g
Sodium 212 mg

Ingredients

1 pound Brussels sprouts
1 1/4 cups diced apple
3/4 cup chopped celery
1/4 cup chopped toasted walnuts
5 tablespoons canola mayonnaise
1/4 cup apple cider
3 tablespoons light sour cream
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Preparation

1. Slice Brussels sprouts in a food processor fitted with a slicing blade. Combine sprouts, apple, celery, and ­walnuts. Combine canola mayo, apple cider, sour cream, kosher salt, and pepper, stirring with a whisk. Drizzle over salad; toss to coat.

Note:

Deb Wise,

November 2013
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