Shredded Brussels Sprouts Salad
- 1 tablespoon whole-grain mustard
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- Coarse salt
- 1 tablespoon plus 1 teaspoon pure maple syrup
- 2 tablespoons sunflower oil, preferably cold-pressed
- 8 ounces brussels sprouts, very thinly sliced (about 3 cups)
- 4 to 6 leaves Swiss chard or kale (preferably Lacinato), or a combination, stemmed and thinly sliced (3 cups)
- 1/3 cup raw hulled sunflower seeds, toasted (page 57)
- Stir together mustard, lemon juice, 3/4 teaspoon salt, and the maple syrup; whisk in oil until emulsified.
- In a salad bowl, toss together brussels sprouts and chard.
- Add sunflower seeds and dressing; toss to coat.
- Serve immediately.
- (Per Serving)
- Calories: 178
- Saturated Fat: 1.4g
- Unsaturated Fat: 11g
- Cholesterol: 0mg
- Carbohydrates: 13.8g
- Protein: 5.2g
- Sodium: 433mg
- Fiber: 3.9g
wholegrain mustard, lemon juice, salt, maple syrup, sunflower oil, brussels sprouts, lacinato, sunflower seeds
Taken from www.epicurious.com/recipes/food/views/shredded-brussels-sprouts-salad-394164 (may not work)