Brussels Sprout Salad
Uncooked Brussels sprouts
1 pound(s), trimmed, thinly sliced, broken into shreds*
Canned mandarin oranges juice pack (drained)
½ tsp, freshly ground
- In a large bowl, toss together Brussels sprouts, oranges and pomegranate seeds: cover and set aside at room temperature for up to 4 hours.
- In a small bowl, whisk together oil, vinegar, Worcestershire sauce, sugar, salt and pepper until smooth; pour over vegetables and toss well.
- Serving size: 2/3 cup.