Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Brussels Sprouts, Walnut and Ricotta Salata Salad
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 135
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 9 mg
- Sodium
- 203 mg
Crunchy Brussels sprouts are tossed with walnuts, lemon juice and ricotta salata in this fresh-tasting salad.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 135
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 9 mg
- Sodium
- 203 mg
Ingredients
Directions
- Toss the Brussels sprouts, walnuts, olive oil and lemon juice together in a large bowl and season with salt and pepper.
- Shave or crumble the ricotta salata over the top; toss and serve.
