Brussels Sprouts Salad

Brussels Sprouts Salad

Treat your guests to this flavorful salad that’s made with Brussels sprouts and red cabbage - a perfect side dish that’s ready in 15 minutes.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

14

servings

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. Slice Brussels sprouts as thinly as possible. 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.
Makes 14 servings (1/2 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
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:

1 Serving (1 Serving)
  • Calories 76
    • Total Fat 4g
      • (Saturated Fat 1g,),
    • Sodium 193mg;
    • Total Carbohydrate 9g
      • (Dietary Fiber 2g,
    • Protein 3g;
    Percent Daily Value*:
      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.