Brussels Sprout & Pistachio Salad
Be the first to reviewTart cranberries, nutty parmesan & crisp sprouts. Yum!
Camille C.
95
6 minutes
Prep time
228 cal.
Per serving
Ingredients
Utensil
Peeler
recipe
Step 1
Trim & finely slice the Brussels sprouts.
Step 2
Place the sprouts in a colander & rinse them under running water. Drain thoroughly.
Step 3
Add the drained Brussels sprouts, dried cranberries & shelled pistachios to a large salad bowl.
Step 4
Using a veggie peeler, shave the parmesan over top.
Step 5
Add the vinegar & olive oil. Season with salt & pepper. Toss to combine. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 228 cal. |
| Fat | 14 g |
| Carbohydrates | 17 g |
| Protein | 10 g |
| Fiber | 4 g |
On average, one serving of the recipe "Brussels Sprout & Pistachio Salad" contains 228 Energy, 14 g of Fat, 17 g of Carbohydrates, 10 g of Protein, 4 g of Fiber.
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