Brussels Sprout Salad with Apples & Walnuts
What You Need:
1 (2 lb.) pkg. Brussels Sprouts
2 Apples, cored, quartered, thinly sliced
6 Tbsp. Wellsley Farms Organic Extra Virgin Olive Oil
2 Tbsp. Wellsley Farms Balsamic Vinegar
2 Tbsp. Tropicana Orange Juice
1 Tbsp. Wellsley Farms Organic Honey
1 tsp. McCormick Ground Cinnamon
Pinch of Morton Table Salt
½ cup chopped Wellsley Farms Walnuts, toasted
- Slicing from top to core, cut Brussels sprouts in half with a sharp paring knife. With flat side down, cut lengthwise into very thin slices. Pile in a large salad bowl and toss with hands to separate shreds. Add apple slices to bowl.
- In small bowl, whisk together olive oil, balsamic vinegar, orange juice, honey, cinnamon and salt. Pour over sprouts and apples and toss to coat.
- Divide equally between 8 shallow salad bowls. Garnish with 1 Tbsp. toasted walnuts and serve immediately.
Per Serving: 230 cal. • 16g fat • 5g protein