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Brussels Sprouts Blend, Apple & Roquefort Salad

  • Prep Time 10 min
  • Total Time 15
  • 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.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe)
  • Calories 290
  • Fat 17 g
  • Saturated Fat 4.5 g
  • Carbs 26 g
  • Sugar 13 g
  • Protein 9 g
  • Cholesterol 15 mg
  • Fibre 9 g
  • Sodium 480 mg