Brussels Sprouts Salad with Cranberries and Almonds

Something Extra Spring 2014

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Brussels Sprouts Salad with Cranberries and Almonds

Brussels Sprouts Salad with Cranberries and Almonds
1/4 cup extra virgin olive oil
3 tbsp. cider vinegar
3 tbsp. honey
1/4 tsp. sea salt
Freshly ground pepper to taste
3 cups very thinly sliced Brussels sprouts, stems trimmed
1/3 cup minced red onion
1/3 cup dried cranberries
1 (12- oz.) package Mann's Rainbow Salad
1/2 cup slivered almonds, toasted

This salad is best if marinated for 1 hour before serving, but if you’re in a hurry, just toss and go.

Prep: 15 minutes, Marinate: 1 hour (optional), Serves: 4 to 6  

1. Whisk together oil, vinegar, honey, salt and pepper in a large bowl.

2. Add Brussels sprouts, onion, cranberries and rainbow salad; toss well to coat. For best flavor, cover and refrigerate for 1 hour. Toss with almonds just before serving. 

Nutritional Information:
276 calories, 6 g protein, 17 g total fat (2 g sat.), 25 g carbohydrate, 5 g fiber, 19 g sugar, 0 mg cholesterol, 151 mg sodium, 7 points


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