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Shaved Brussel Sprout Salad Recipe
number of servings: 6

This salad is colorful and so delicious. Thanks EleanorMoore!

1 tbsp olive oil
2 tbsp distilled white vinegar
1 tablespoon Whey Low Granular Sugar
2 whole cloves garlic minced (2 teaspoon)
1½ teaspoons dijon mustard
salt & pepper to taste

1 pound (about 5½ cups) of fresh, raw Brussel spouts sliced thinly
2 tbsp craisins
2 tbsp almonds

Clean: Take off the old leaves and discard. Holding on to the stem end of the Brussel sprout, thinly slice them crosswise until you get to ½ inch of the stem. Discard the stems and place the sliced sprouts in a bowl, breaking up the layers and discarding any tough pieces. I sliced mine with a knife. You can also use a mandolin. I washed the sprouts in a salad bowl breaking up the layers. Drain well.

You can substitute:
2 tbsp of dried cherries or cranberries
2 tbsp walnut pieces for the almonds. You can also toast the almonds on a rimmed baking sheet in a 350° oven for about 10 minutes.
Vegetable Salads
Main Dish
Dietary Restrictions : Dairy Free, Vegan, Kosher, Low Sodium, Vegetarian, Gluten Free

DRESSING: Wisk together the olive oil and Whey Low Granular Sugar in a bowl until dressing is smooth. Add remaining ingredients and keep whisking. I put mine in a salad dressing jar with lid so I can shake it.

SALAD: Add Brussel sprouts, dried cherries OR dried cranberries, almonds OR walnuts in a bowl.  I choose not to. You can make the salad 2 hours ahead and cover loosely at room temperature. Salt and pepper to taste. The salt and mustard will soften the Brussel sprouts if you mix and keep overnight in the refrigerator, the sprouts will loose their color. I kept the dressing in the bottle with a lid. The salad I mixed and kept in a separate covered bowl with a lid in the refrigerator. I took portion out when needed. I drizzled the dressing at room temperature, on the sprouts. Gently toss. Let sit at room temperature to soften and flavors meld, about 15 minutes and enjoy!

Rating :

nutrition facts
serving size: about 1 cup
number of servings: 6

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