Brussels sprouts salad
1
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
Epic crunch (sliced Brussels sprouts), meet delicate sweetness (pomegranate seeds). Slice the sprouts with a mandoline, or just buy pre-shredded. Most common brands of Worcestershire sauce are made with anchovies. For a vegetarian option, use a mixture of soy sauce and apple cider vinegar instead.
Ingredients
Brussels sprouts
1 pound(s), trimmed, thinly sliced, and broken into shreds
Canned mandarin oranges in juice, drained
2½ cup(s)
Pomegranate seeds (arils)
½ cup(s)
Olive oil
2 Tbsp
Champagne vinegar
1½ Tbsp
Worcestershire sauce
½ Tbsp
Sugar
½ tsp
Table salt
½ tsp
Black pepper
½ tsp
Instructions
1
In a large bowl, toss the Brussels sprouts, oranges, and pomegranate seeds; cover and set aside at room temperature for up to 4 hours.
2
In a small bowl, whisk the oil, vinegar, Worcestershire sauce, sugar, salt, and black pepper until smooth; pour over the vegetables and toss well.
3
Serving size: ⅔ cup
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