How To Make Shredded Brussels Sprout Salad with Romano Cheese Toasted Walnuts and Lemon Vinaigrette
This Brussels sprout salad is a 15-minute dish packed with the crunch of walnuts and sharp piquant cheese, tossed in a lemon mustard dressing.
Preparation: 15 minutes
Cooking:
Total: 15 minutes
Serves:
Ingredients
- 1lbbrussels sprouts,bottoms trimmed, very thinly sliced
- ½cupwalnuts,toasted and chopped
- ½cupRomano or Parmesan cheese,finely shredded
- ¼cupextra virgin olive oil
- 2tbspfresh lemon juice
- 1½tspDijon mustard
- salt and freshly ground black pepper
Instructions
-
Add shredded Brussels sprouts, about ⅔ of the walnuts, and ⅔ of the Romano cheese to a medium salad bowl.
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In a small mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, and season with salt and pepper to taste (about ¼ teaspoon of each).
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Pour dressing over salad and toss to evenly coat. Sprinkle with the remaining ⅓ of the walnuts and cheese.
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Serve within 2 hours. Chill if not serving immediately and toss before serving.
Nutrition
- Calories: 198.57kcal
- Fat: 15.25g
- Saturated Fat: 4.02g
- Trans Fat: 0.00g
- Monounsaturated Fat: 9.09g
- Polyunsaturated Fat: 1.57g
- Carbohydrates: 9.40g
- Fiber: 3.65g
- Sugar: 2.30g
- Protein: 8.56g
- Cholesterol: 10.11mg
- Sodium: 290.13mg
- Calcium: 217.66mg
- Potassium: 381.98mg
- Iron: 1.53mg
- Vitamin A: 65.43µg
- Vitamin C: 79.48mg
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