Brussels Sprouts Salad

This vibrant salad of Brussels sprouts and red cabbage is especially pretty to serve as a side dish for Christmas - ready in 15 minutes!

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 14

1
lb fresh Brussels sprouts, trimmed
1 1/2
cups thinly shredded red cabbage
8
slices center-cut bacon, crisply cooked, crumbled
1/2
cup sweetened dried cranberries
1/3
cup chopped pecans, toasted
1/3
cup light olive oil-and-vinegar dressing
1/4
cup orange juice
3
tablespoons fresh lemon juice
1/4
cup shaved Parmesan cheese

  • 1 In large bowl, toss Brussels sprouts, cabbage, bacon, cranberries and pecans.
  • 2 In small bowl, stir dressing, orange juice and lemon juice with wire whisk until well blended. Pour dressing over salad; toss to coat. Top with cheese. Serve immediately.

Expert Tips

Toasting pecans brings out their flavor. To toast them, sprinkle pecans in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
76
,
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Sodium
193mg
193%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Other Carbohydrate; 1/2 Vegetable; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.