Brussels Sprouts, Walnut, and Ricotta Salata Salad

• 1/2 pound Brussels sprouts, thinly sliced
• 1/2 cup toasted walnuts
• 2 1/2 tablespoons extra-virgin olive oil
• Juice of 1/4 lemon
• Salt and freshly ground pepper
• 2 1/2 ounces ricotta salata

1. 1.
2. Toss the Brussels sprouts, walnuts, olive oil, and lemon juice together in a large bowl and season with salt and pepper.
3. 2.
4. Shave or crumble the ricotta salata over top; toss and serve.
5. Calories: 247
6. Total Fat: 22 grams
7. Saturated Fat: 4 grams
8. Total Carbohydrate: 7 grams
9. Protein: 7 grams
10. Sodium: 293milligrams
11. Cholesterol: 8 milligrams
12. Fiber: 3 gram

brussels, walnuts, extravirgin olive oil, lemon, salt, ricotta salata

Taken from www.foodnetwork.com/recipes/food-network-kitchens/brussels-sprouts-walnut-and-ricotta-salata-salad-recipe.html (may not work)