Brussels Sprout, Blue Cheese, And Glazed Pecan Salad Recipe
Servings: 12
Ingredients
- 2/3 c. extra virgin olive oil
- 5 Tbsp. red wine vinegar
- 3/4 tsp sugar
- 4 lb brussels sprouts trimmed
- 6 ounce Maytag blue cheese crumbled (or possibly Danish blue cheese) Glazed Pecans (see recipe), coarsely minced
Directions
- Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
- Cook brussels sprouts in large pot of boiling salted water till crisp-tender, about 8 min. Drain. Transfer to bowl of ice water to cold. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)
- Toss brussels sprouts with sufficient vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.
- This recipe yields 20 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 109 | 65% |
| Total Fat 12.41g | 16% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 532mg | 15% |
| Total Carbs 12.46g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 3.26g | 2% |
| Protein 4.6g | 7% |
