| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 large egg yolks
- 1/3 cup cider vinegar
- 1 cup canola oil
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon poppy seeds
- 1 teaspoon kosher salt
- 1 pound Brussels sprouts, thinly shaved
- 2 tablespoons sliced almonds, toasted
- 2 tablespoons dried cranberries
- 2 scallions, thinly sliced
Instructions
- For the poppy seed dressing: Place the yolks in a large bowl with 1 tablespoon of the vinegar. While whisking constantly, pour in the canola oil as slowly as possible. Add the honey, mustard, garlic powder, black pepper and remaining vinegar and whisk until mixed. Stir in the poppy seeds and salt.
- For the Brussels sprouts: Add the Brussels sprouts, sliced almonds, dried cranberries and scallions to a large bowl. Pour the dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 669 |
| Total Fat | 61 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Sugar | 19 g |
| Protein | 7 g |
| Cholesterol | 92 mg |
| Sodium | 554 mg |
Reviews
Absolutely delicious! I never liked Brussels Sprouts till this recipe!
I just made this and found that the vinegar in the dressing is too strong for me and to counter balance that I added some sugar/stevia blend sweetener. Otherwise, I liked it and will make again with less vinegar.
I toasted the sliced almonds and added turkey bacon to make it amore of a meal. Delicious!
Is there a good substitution for the mustard?
So good and easy!!
B BNB
I love Brussel sprout salad!