Fresh Brussels sprouts are faintly nutty and crunchy, sturdy enough for bold vinaigrettes yet mild enough to pair with delicate mixed greens. Trim the ends and outer leaves, and then use a mandoline or a sharp knife to slice.

Adam Hickman
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Jennifer Causey

Recipe Summary

Serves 2 (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Combine oil, vinegar, mustard, pepper, and salt in a medium bowl, stirring with a whisk. Add greens, Brussels sprouts, and tomatoes; toss.


Nutrition Facts

94 calories; fat 7g; saturated fat 1g; mono fat 4.9g; poly fat 0.8g; protein 2g; carbohydrates 7g; fiber 3g; cholesterolmg; iron 1mg; sodium 158mg; calcium 26mg; sugars 2g; added sugarg.