- Prep Time
- 10 mins
- Total Time
- 15 mins
- Serves
- 8
Ingredients
- 3 tbsp
- red wine vinegar
- 45 mL
- 2 tsp
- honey
- 10 mL
- 1 tsp
- Dijon mustard
- 5 mL
- 1
- small shallot, minced
- 1/2 tsp
- salt
- 2 mL
- 1/4 tsp
- pepper
- 1 mL
- 1/3 cup
- olive oil
- 75 mL
- 1.6 lb
- 1 bag Brussels sprouts, broccoli florets, kale and cabbage blend
- 2 L
- 1
- apple, cored and thinly sliced
- 1/2 cup
- crumbled Roquefort cheese
- 125 mL
- 1/3 cup
- toasted chopped hazelnuts
- 75 mL
Directions
- Step 1
- In bowl, to make mustard dressing, whisk together vinegar, honey, mustard, shallot, salt and pepper. Gradually whisk in olive oil.
- Step 2
- (Reserve bagged dressing in veggie blend package for another use.) Add veggie blend to bowl of mustard dressing, toss to coat. Divide salad among 8 plates. Top with apple, cheese and hazelnuts.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 290
- Fat:
- 17 g
- Saturated Fat:
- 4 g
- Carbs:
- 26 g
- Fibre:
- 9 g
- Sugar:
- 13 g
- Cholesterol:
- 15 mg
- Protein:
- 9 g
- Sodium:
- 480 mg
