Brussels sprouts salad
1 pound(s), trimmed, thinly sliced, and broken into shreds
Canned mandarin oranges in juice, drained
- In a large bowl, toss the Brussels sprouts, oranges, and pomegranate seeds; cover and set aside at room temperature for up to 4 hours.
- In a small bowl, whisk the oil, vinegar, Worcestershire sauce, sugar, salt, and black pepper until smooth; pour over the vegetables and toss well.
- Serving size: ⅔ cup