Brussels Sprouts Salad with Apples and Pecorino Romano

Brussels Sprouts Salad with Apples and Pecorino Romano is a gluten free, lacto ovo vegetarian, and primal salad. This recipe serves 4. One portion of this dish contains around 6g of protein, 4g of fat, and a total of 93 calories. For 79 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of apple, brussels sprouts, pecorino romano, and a handful of other ingredients are all it takes to make this recipe so flavorful. Plenty of people made this recipe, and 298 would say it hit the spot. It is brought to you by Culicurious. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns an amazing spoonacular score of 98%. Users who liked this recipe also liked Brussels Sprouts Salad with Green Apples, Cranberries and Pecorino (, Shaved Brussels Sprout Salad with Apples and Pecorino, and Roasted Romano Brussels Sprouts.

Servings: 4

Preparation duration: 25 minutes

 

Ingredients:

1 cup diced apple

3 cup Brussels sprouts, core and outer leaves removed then thinly sliced

1/2 cup + 2 tablespoons finely grated pecorino romano (reserve the 2 tablespoons for garnish)

Equipment:

whisk

bowl

Cooking instruction summary:

In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, kosher salt and black pepper. Add the sliced shallots, stir well, and set aside.Place sliced Brussels sprouts into a serving bowl. Before combining the Brussels sprouts and dressing, make sure the thin slices of Brussels sprouts are well shredded and pulled apart. Remove any hard or large pieces of Brussels sprouts.Once done, add the dressing to the Brussels sprouts. Stir in the diced apples and pecorino. Toss well to combine.Finish the salad with a little more pecorino and serve.

 

Step by step:


1. In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, kosher salt and black pepper.

2. Add the sliced shallots, stir well, and set aside.

3. Place sliced Brussels sprouts into a serving bowl. Before combining the Brussels sprouts and dressing, make sure the thin slices of Brussels sprouts are well shredded and pulled apart.

4. Remove any hard or large pieces of Brussels sprouts.Once done, add the dressing to the Brussels sprouts. Stir in the diced apples and pecorino. Toss well to combine.Finish the salad with a little more pecorino and serve.


Nutrition Information:

Quickview
93k Calories
6g Protein
3g Total Fat
10g Carbs
40% Health Score
Limit These
Calories
93k
5%

Fat
3g
6%

  Saturated Fat
2g
14%

Carbohydrates
10g
4%

  Sugar
4g
5%

Cholesterol
13mg
4%

Sodium
166mg
7%

Get Enough Of These
Protein
6g
13%

Vitamin K
117µg
112%

Vitamin C
57mg
70%

Calcium
162mg
16%

Phosphorus
143mg
14%

Fiber
3g
13%

Manganese
0.24mg
12%

Vitamin A
566IU
11%

Folate
42µg
11%

Potassium
300mg
9%

Vitamin B6
0.17mg
8%

Vitamin B1
0.1mg
7%

Vitamin B2
0.11mg
7%

Iron
1mg
6%

Magnesium
21mg
5%

Vitamin E
0.67mg
4%

Selenium
2µg
4%

Zinc
0.61mg
4%

Copper
0.06mg
3%

Vitamin B5
0.28mg
3%

Vitamin B3
0.53mg
3%

Vitamin B12
0.14µg
2%

covered percent of daily need
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