Shredded Brussels Sprout Salad with Citrus Vinaigrette

If you have roughly 45 minutes to spend in the kitchen, Shredded Brussels Sprout Salad with Citrus Vinaigrette might be a great gluten free and primal recipe to try. This recipe serves 4. One portion of this dish contains about 24g of protein, 56g of fat, and a total of 659 calories. For $2.49 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of olive oil, brussels sprouts, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. 3569 people found this recipe to be delicious and satisfying. It works well as a salad. It is brought to you by Alaska from Scratch. Overall, this recipe earns an excellent spoonacular score of 97%. Try shredded brussels sprout & apple salad, Shredded Brussels Sprout and Pomegranate Salad, and Kale + Shredded Brussels Sprout Quinoa Salad for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, briskly whisk together the lemon and orange juices, shallot, olive oil, and salt and pepper until emulsified. Set aside. In a serving bowl, toss together the bacon, brussels sprouts, and almonds. Drizzle with the vinaigrette, sprinkle with grated cheese, and toss to coat. Chill until ready to serve. Store leftovers in the refrigerator up to two days.

 

Step by step:

1. In a small bowl, briskly whisk together the lemon and orange juices, shallot, olive oil, and salt and pepper until emulsified. Set aside. In a serving bowl, toss together the bacon, brussels sprouts, and almonds.

2. Drizzle with the vinaigrette, sprinkle with grated cheese, and toss to coat. Chill until ready to serve. Store leftovers in the refrigerator up to two days.

Nutrition Information:

covered percent of daily need