Shaved Brussels Sprout Salad

Lunch

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be.

Average Rating: 4.8

TOTAL TIME: Prep: 20 min. + chilling
YIELD: 6 servings.

Ingredients

1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 small garlic clove, minced
2 tablespoons olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup dried cherries, chopped
1/3 cup chopped pecans, toasted

Instructions

1. Whisk together the first 4 ingredients; gradually whisk in oil until blended.
2. Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

Nutrition Facts

3/4 cup: 156 calories, 9g fat (1g saturated fat), 0 cholesterol, 79mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 3g protein.
Diabetic Exchanges:
2 fat, 1 vegetable, 1/2 starch.