Shredded Brussels Sprouts Salad
Quick & easy! Serve up this Shredded Brussels Sprouts Salad with your holiday meal. Tossed with apples, toasted almonds and a homemade apple cider vinaigrette.
Servings: 6 Servings
- 1 pound Brussels sprouts any wilted outer leaves removed
- 1 medium apple chopped (I used Gala)
- ⅓ cup dried cherries
- ¼ cup slivered almonds toasted in a dry skillet
- ¼ cup minced flat-leaf parsley
Shred the Brussels sprouts using the slicing disc on a food processor or with a knife. If using the food processor, first trim the stems of the Brussels sprouts. If using a knife, cut the Brussels sprouts in half through the root, place them flat side down on a cutting board and thinly slice. Discard the roots.
In a large bowl or serving bowl, combine the shredded Brussels sprouts, chopped apple, almonds, dried cherries and parsley.
Toss with the dressing. Serve.
In a medium bowl, whisk together the apple cider vinegar, garlic, mustard, agave nectar (or honey) and salt.
While whisking, slowly pour in the olive oil.
Weight Watchers Points: 5 (Blue - Freestyle SP) / 5 (Green) / 5 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 1cup | Calories: 145.1kcal | Carbohydrates: 19.1g | Protein: 3.9g | Fat: 9.8g | Saturated Fat: 1.2g | Sodium: 74.1mg | Fiber: 4.7g | Sugar: 10.3g