Spinach and Brussel Sprout Salad
I have been part of the brussel sprout camp for some time now. If you have not yet joined I can understand as they do need to be prepared well – not under cooked…. not overcooked and properly seasoned. I have come to love a roasted brussel sprout so I thought I would venture out of my norm and try some salad variations and this spinach and brussel sprout salad has become a keeper at our house. Hope you enjoy it as well.
Spinach and Brussel Sprout Salad
2015-11-29 09:11:45
Serves 2
A zesty and easy salad you will come back to again and again.
Print
Prep Time
20 min
Total Time
20 min
Nutrition Facts
Serving Size
391g
Servings
2
Amount Per Serving
Calories 694
Calories from Fat 533
% Daily Value *
Total Fat 61g
94%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 39g
Cholesterol 25mg
8%
Sodium 1128mg
47%
Total Carbohydrates 29g
10%
Dietary Fiber 12g
49%
Sugars 7g
Protein 17g
Vitamin A
194%
Vitamin C
222%
Calcium
38%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the dressing
- 1 small clove of garlic
- 1/8 tsp kosher salt
- 1/8 tsp Fresh ground pepper
- 1 tsp whole grain Dijon mustard
- 2 tsp sherry vinegar
- 1/8 tsp fresh ground pepper
- 1/8 tsp honey
- 2 tsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbs water
- 3 tbs EV olive oil
For the salad
- 1/4 lb Brussel Sprouts
- 3 cups of fresh baby spinach
- 1/4 cup fresh avocado
- 1 tbs toasted pumpkin seeds
- 1 tbs toasted sliced almonds
- 1/8 cup of fresh blueberries
- 1/4 cup Manchego cheese or Parmesean cheese - shaved
- Fresh ground salt and pepper.
For the dressing
- On a wooden cutting board make a paste of the garlic and salt with the edge of a large chef knife.
- In a small bowl add the garlic paste, mustard, vinegar, pepper and wisk.
- Add the lemon juice, honey, lemon zest and wisk again.
- Drizzle olive oil while wisking
- Add water and wisk again.
For the salad
- Slice the brussel sprouts thin - leave out the bottom stem
- In a large salad bowl add the spinach and brussel sprouts.
- Add seeds, nuts, and blueberries.
- Toss salad with dressing.
- Add fresh ground salt and pepper to taste.
- Add avocado.
- Add cheese.
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
Be the first to comment.