Shaved Brussels Sprout Salad
This Brussels Sprout Salad is the perfect blend of sweet, tangy, and crunchy, drizzled with a Honey Mustard Vinaigrette. A great way to get more vegetables in your diet.
Wash the produce well.
Using a sharp knife, cut off the ends of the sprouts and discard.
Slice the sprouts as thin as possible. Alternatively, shred the brussels sprouts using a shredder.
Chop the granny smith apple into small chunks.
Remove arils from pomegranate:Cut the pomegranate into quarters and place the quarters in a medium bowl of water. While the quarters are submerged, pull apart the quarters and release the seeds with your hands. The pomegranate pith will float while the seeds will sink. Remove the pith and discard, then drain the seeds.
If using unsweetened cranberries, add a bit of low-carb sweetener of choice.
Combine all salad ingredients (except for vinaigrette) in a large bowl, either arranging them decoratively, or tossing well to combine.
Top with Honey Mustard Vinaigrette and serve. Alternatively, serve the dressing on the side and allow each person to add the dressing to taste.
Calories: 175kcal | Carbohydrates: 23g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 241mg | Potassium: 613mg | Fiber: 9g | Sugar: 9g | Vitamin A: 930IU | Vitamin C: 101mg | Calcium: 125mg | Iron: 4mg | Net Carbs: 14g