Recipe developed by: Renée Kohlman from Sweetsugarbean
Everyone’s favourite baby brassica is the main ingredient in this Shaved Brussels Sprouts Salad with Shallot Dijon Vinaigrette. The Brussels sprouts are thinly sliced then combined with crunchy almonds, crispy bacon, tangy feta and sweet/tart cranberries, all married together in a savoury shallot Dijon vinaigrette.
Combine all of the vinaigrette ingredients in a jam jar with a tight-fitting lid. Shake well to incorporate. Taste and adjust the seasoning.
Using a mandolin or a very sharp knife, thinly slice the Brussels sprouts. Place them in a large bowl along with the remaining salad ingredients. Pour the dressing over everything and toss well to incorporate. Season to taste with salt and pepper. Serve immediately. Leftovers can be refrigerated for up to 1 day.
Serving Size 1 cup
Servings 4
- Amount Per Serving
- Calories 440
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 6g30%
- Cholesterol 25mg9%
- Sodium 710mg30%
- Potassium 746mg22%
- Total Carbohydrate 31g11%
- Dietary Fiber 8g32%
- Sugars 17g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Combine all of the vinaigrette ingredients in a jam jar with a tight-fitting lid. Shake well to incorporate. Taste and adjust the seasoning.
Using a mandolin or a very sharp knife, thinly slice the Brussels sprouts. Place them in a large bowl along with the remaining salad ingredients. Pour the dressing over everything and toss well to incorporate. Season to taste with salt and pepper. Serve immediately. Leftovers can be refrigerated for up to 1 day.