Recipe courtesy of Katie Lee Biegel
Shaved Brussels Sprouts Salad with Dates, Manchego and Almonds
Getting reviews...
- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 4 mg
- Sodium
- 252 mg
- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 4 mg
- Sodium
- 252 mg
Ingredients
Directions
- In a small bowl, combine the lemon juice and shallots. Let stand 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the olive oil until emulsified. Season aggressively with salt and add pepper to taste.
- Add the sprouts, dates, manchego and almonds and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.
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