Close
Print This Recipe
Brussels Sprout Waldorf Salad
Servings:
Serves 4 as an appetizerPrep Time:
20 minutesCook Time:
0 minutes
Ingredients
1/3 cup mayonnaise
3 Tbsp. lemon juice
1 1/2 tsp. Dijon mustard
1 shallot, minced
2 tsp. chopped fresh tarragon
1 tsp. honey
3/4 tsp. salt
10 oz. Brussels sprouts, trimmed, halved, and sliced thin (about 4 cups)
1 Gala or Braeburn apple, halved, cored, and sliced thin
3 celery ribs, finely chopped
1/2 cup walnuts, toasted and chopped
1/2 cup seedless red grapes, halved
Directions
1. Whisk mayonnaise, lemon juice, mustard, shallot, tarragon, honey, and salt in a large bowl until combined.
2. Add Brussels sprouts, apple, celery, and walnuts and toss to coat. Add grapes and gently toss until combined. Serve immediately or refrigerate for up to 1 day.
Source: Hannaford fresh Magazine, November - December 2017
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 280 kcal (14%) |
| Calories from Fat | 198 kcal (0%) |
| Total Fat | 22 g (34%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 560 mg (23%) |
| Total Carbohydrates | 23 g (8%) |
| Dietary Fiber | 6 g (24%) |
| Protein | 6 g (10%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
loading