Brussels Sprouts Salad Recipe

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My husband and I like brussels sprouts, so I'm always looking for new ways to use them. I most often serve this colorful salad with roast pork or duck. —Nancy Korondan, Yorkville, Illinois
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6-8 servings


  • 1-1/2 pounds fresh brussels sprouts, trimmed and halved
  • 2 green onions, chopped
  • 1/2 cup olive oil
  • 2 tablespoons lemon juice
  • 1 to 1-1/2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 large bunch red leaf lettuce or radicchio, torn
  • 2 tablespoons slivered almonds, toasted

Nutritional Facts

1 cup: 175 calories, 15g fat (2g saturated fat), 0 cholesterol, 195mg sodium, 10g carbohydrate (2g sugars, 4g fiber), 4g protein.


  1. Place 1 in. of water in a saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain; rinse with cold water and pat dry. Place sprouts and onions in a bowl; set aside.
  2. In a small bowl, whisk the oil, lemon juice, mustard, salt, thyme and pepper. Toss lettuce with 2 tablespoons of dressing; place in a large shallow serving bowl. Pour remaining dressing over brussels sprouts and toss to coat; mound on lettuce. Sprinkle with almonds. Yield: 6-8 servings.
Originally published as Brussels Sprouts Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p126

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