Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2013

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice Brussels sprouts and radishes in a food processor fitted with a slicing blade. Combine Brussels sprout mixture and remaining ingredients in a large bowl; toss well to coat.

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  • Version 1 Brussels Sprout Salad with Bacon Croutons: Slice 1 pound Brussels sprouts in a food processor. Cook 4 center-cut bacon slices in a skillet until crisp. Remove from pan; crumble. Add 2 teaspoons canola oil to drippings in pan. Stir in 2 ounces (1/2-inch) cubed country bread; sauté over medium-high 5 minutes or until crisp. Combine 1/4 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 ­teaspoon brown sugar, 1/2 teaspoon pepper, and 1/4 teaspoon kosher salt in a large bowl. Add Brussels sprouts; toss well. Top with croutons and bacon. SERVES 8 (serving size: 1 cup) CALORIES 129; FAT 9g (sat 3g); SODIUM 163mg

  • Version 2 Waldorf Brussels Sprout Salad: Slice 1 pound Brussels sprouts in a food processor. Combine sprouts, 1 1/4 cups diced apple, 3/4 cup chopped celery, and 1/4 cup chopped toasted ­walnuts. Combine 5 ­tablespoons canola mayo, 1/4 cup apple cider, 3 tablespoons light sour cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper, stirring with a whisk. Drizzle over salad; toss to coat. SERVES 8 (serving size: 1 cup) CALORIES 97; FAT 6g (sat 7g); SODIUM 212mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

80 calories; fat 5.3g; saturated fat 0.7g; mono fat 3.7g; poly fat 0.6g; protein 2g; carbohydrates 7.8g; fiber 2.3g; iron 0.9mg; sodium 181mg; calcium 26mg.
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