Lemony Sprouts Salad Recipe
Lemony Sprouts Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I'M ACTIVE in co-op Extension work with the university and came home with this recipe, which was presented in a lesson on low-sugar and low-fat recipes. It makes an attractive dish for taking to a potluck. The lemony dressing makes it different and distinctive. -Ruth Hastings, Louisville, Illinois
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.

Ingredients

  • 1/2 pound brussels sprouts, halved
  • 2 medium carrots, thinly sliced
  • 2 teaspoons vegetable oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 cups chopped lettuce
  • 1 tablespoon chopped sweet red pepper

Directions

Place brussels sprouts and 1 in. of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Rinse with cold water; drain and set aside. In a small skillet, saute carrots in oil until tender; remove from the heat. Toss sprouts with lemon juice, salt and pepper. Place lettuce in a bowl; top with sprouts, carrots and red pepper. Refrigerate for 1 hour. Yield: 2 servings.
Originally published as Lemony Sprouts Salad in Reminisce Extra February 1999, p47

Nutritional Facts

1 each: 125 calories, 5g fat (1g saturated fat), 0 cholesterol, 350mg sodium, 18g carbohydrate (7g sugars, 7g fiber), 5g protein.

Popular Videos

  • 1/2 pound brussels sprouts, halved
  • 2 medium carrots, thinly sliced
  • 2 teaspoons vegetable oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 cups chopped lettuce
  • 1 tablespoon chopped sweet red pepper
  1. Place brussels sprouts and 1 in. of water in a saucepan; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Rinse with cold water; drain and set aside. In a small skillet, saute carrots in oil until tender; remove from the heat. Toss sprouts with lemon juice, salt and pepper. Place lettuce in a bowl; top with sprouts, carrots and red pepper. Refrigerate for 1 hour. Yield: 2 servings.
Originally published as Lemony Sprouts Salad in Reminisce Extra February 1999, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemony Sprouts Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review