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Brussels Sprouts Salad Exps Thca18 20185 B04 27 2b 1

Brussels Sprouts Salad

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 8 servings.
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

Ingredients

  • 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 bunch red leaf lettuce or radicchio, torn
  • 2 tablespoons slivered almonds, toasted

Directions

  • 1. Place Brussels sprouts in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; simmer, covered, until tender, 8-10 minutes. Drain; rinse with cold water and pat dry. Combine with green onions.
  • 2. Meanwhile, whisk together next 6 ingredients. Toss 2 tablespoons of dressing with lettuce; transfer to a serving bowl. Pour remaining dressing over Brussels sprouts and onions; toss to coat. Mound on lettuce. Sprinkle with almonds.

Nutrition Facts

1 cup: 171 calories, 15g fat (2g saturated fat), 0 cholesterol, 192mg sodium, 9g carbohydrate (2g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 3 fat, 2 vegetable.

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