Brussels Sprout and Apple Salad
By MCFM Nutrition Interns
- 2 cups Brussels sprouts, shaved or thinly sliced
- 1 medium apple, cubed
- 2-3 tablespoons olive oil
- 1 tablespoon honey
- ½ juiced lemon (about ¼ cup of juice)
- 1 handful of basil, mint or microgreens, roughly chopped
- Salt and pepper to taste
Wash the Brussels sprouts and thinly slice with sharp knife or shave using mandolin. Place contents in a medium bowl. Chop the apples and add them to the Brussels sprouts. In a small bowl, add the olive oil, lemon juice, honey, and minced basil or mint for the dressing. Add salt and pepper to taste and whisk. Add the dressing to the apples and Brussels sprouts and toss well. Enjoy chilled or room temperature. Eat within a few days, as the Brussels sprouts may develop a bitter flavor as they sit for too long.
- Brussels sprouts are part of the cruciferous vegetable family, thus providing many cancer-protecting and other functional compounds.
- When combined with whole grains, Brussels sprouts make up a complete protein equivalent to animal protein.
Nutrition Facts: Serving Size 1/2 cup (121g), Calories 120 (Calories from fat 60), Total Fat 7g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 10mg, Total Carbohydrate 16g, Dietary Fiber 3g, Sugars 10g, Protein 2g, Vitamin A 10%, Vitamin C 80%, Calcium 2%, Iron 4%
Nutrition Facts provided by Allina Health.
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