Brussels Sprouts Salad with Cranberries and Almonds

Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.


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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