- 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.
Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 290
- Fat:
- 17
- Saturated Fat:
- 4
- Carbs:
- 26
- Fibre:
- 9
- Sugar:
- 13
- Cholesterol:
- 15 mg
- Protein:
- 9
- Sodium:
- 480 mg
