I know these Shaved Brussels Sprouts Salads are popular at Thanksgiving, but it would be a shame to think of Brussels Sprouts only then. In my area, Brussels come in and look great from fall right through late spring. So while the rhubarb in my area is only a few inches tall, the asparagus isn’t in, I’m enjoying this! It’s a bit lighter and more spring-like than many Shaved Salads.
There’s no bacon in this salad; the protein comes from a few nuts, a little Feta or Queso Blanco and the Brussels. Yes, many vegetables do have protein, although smaller amounts, but combined altogether it adds up. Seven grams of protein from a salad? That’s nothing to sneeze about. If you want to eat this as a main dish salad, you’ll want to serve the larger portions.
Besides, this is so good, you won’t miss the bacon! This salad, and many Brussels Sprouts Salads, is best after it sits for a while, and I think it’s even better the next day after the dressing works on the Brussels and softens them just a bit. I add the shaved almonds, though, right before serving. I didn’t realize until we sat down to eat that I hadn’t added them yet when I took my pics! Just imagine them there, sprinkled lovingly over top, ‘kay!
Shaved Brussels Sprouts Salad with Feta, Dried Berries & Almonds
- 1 pound Brussels Sprouts (12-14), thinly sliced
- 1/3 cup mixed dried berries
- 1/2 cup shaved almonds
- 1/2 cup Feta, crumbled
- 1/2 red onion, thinly sliced
- salt and pepper if desired
- 1/2 recipe of Sherry Vinaigrette, or to taste
Mix all ingredients together except almonds. Best if it sits for at least an hour, even better the next day. Add almonds right before serving.
From the kitchen of http://www.frugalhausfrau.com
Based on 6 servings with dressings: Calories 219; Total Fat 14 g 21 %; Saturated Fat 3 g 16 %; Monounsaturated Fat 8 g; Polyunsaturated Fat 2 g; Trans Fat 0 g; Cholesterol 11 mg 4 %; Sodium 279 mg 12 %; Potassium 397 mg 11 %; Total Carbohydrate 21 g 7 %; Dietary Fiber 5 g 18 %; Sugars 12 g; Protein 7 g 13 %; Vitamin A 15 %; Vitamin C 109 %; Calcium 12 %; Iron 9 %