Apple, Fig & Brussels Sprouts Salad
Salad dressing made from sweet and mellow white balsamic vinegar balances out the assertive greens and Brussels sprouts in this healthy winter salad. If you have one handy, a small mandoline makes it easy to slice the Brussels and apple. To make it a dinner salad, top with shrimp or chicken.
Source: EatingWell Magazine, November/December 2016
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate dressing (Step 1) and salad (Step 2) separately for up to 4 hours; toss together just before serving.
Nutrition Facts
Serving Size: about 2 cups each
Per Serving:
248 calories; protein 3.6g 7% DV; carbohydrates 23g 7% DV; exchange other carbs 1.5; dietary fiber 5.2g 21% DV; sugars 15g; fat 17.2g 26% DV; saturated fat 2.1g 11% DV; cholesterolmg; vitamin a iu 2788.2IU 56% DV; vitamin c 46.6mg 78% DV; folate 71.7mcg 18% DV; calcium 77.4mg 8% DV; iron 1.2mg 7% DV; magnesium 41.5mg 15% DV; potassium 434.3mg 12% DV; sodium 173.5mg 7% DV; thiamin 0.1mg 13% DV; added sugar 2g.
Exchanges:
1 fruit, 1 vegetable, 3 fat
