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Brussels Sprouts Salad

 Brussels Sprouts Salad
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
6-8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 175 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 195 mg sodium,

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Brussels Sprouts Salad (continued)

Nutritional Facts: 10 g carbohydrate, 4 g fiber, 4 g protein.