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Brussels Sprouts Salad

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Brussels Sprouts Salad
  • Prep 15 min
  • Total 15 min
  • Servings 14
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This vibrant salad of Brussels sprouts and red cabbage is especially pretty to serve as a side dish for Christmas - ready in 15 minutes!
Updated Apr 16, 2014

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

76 Calories, 4g Total Fat, 3g Protein, 9g Total Carbohydrate

Nutrition Facts

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