Mike Garten

Lemony Brussels Sprout Salad

Name: Lemony Brussels Sprout Salad
Prep time: 20 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 1/4 c. fresh lemon juice; 3 tbsp. extra-virgin olive oil; 1 lb. Brussels sprouts, trimmed and very thinly sliced; 1 small head romaine lettuce, chopped; 1/3 c. packed grated ricotta salata or pecorino cheese; 2/3 c. dried cranberries or golden raisins; 1/2 c. smoked almonds, chopped

By The Good Housekeeping Test KitchenPublished: Nov 2, 2016

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Yields:

8 serving(s)

Active Time:

20 mins

Total Time:

25 mins

A fresh, crunchy side salad for your fall table.

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Ingredients

1/4 cup fresh lemon juice
3 Tbsp. extra-virgin olive oil
1 lb. Brussels sprouts, trimmed and very thinly sliced
1 small head romaine lettuce, chopped
1/3 cup packed grated ricotta salata or pecorino cheese
2/3 cup dried cranberries or golden raisins
1/2 cup smoked almonds, chopped

Directions

1. Step 1In large bowl, whisk lemon juice, olive oil, 1/2 teaspoon salt, and1/4 teaspoon pepper; add sprouts and toss until well-coated. Let stand at least 10 minutes or up to 2 hours.
2. Step 2When ready to serve, to bowl with sprouts, add romaine, ricotta salata, cranberries and almonds; toss to combine.

Nutritional Information (per serving): Calories 200; Protein 6; Carbohydrate 20g; Total Fat 13g; Saturated Fat 2g; Dietary Fiber 5g; Sodium 310mg.

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