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Brussels Sprouts Salad

5 | 1 Reviews
Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Nancy Korondan, Yorkville, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 28, 2022

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

TEST KITCHEN APPROVED

Brussels Sprouts Salad

5 | 1 Reviews Add your review
Yield:8 servings
Prep:20 min
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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
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Directions

  1. Place Brussels sprouts in a large saucepan; add 1 in. 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 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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