Brussels Sprouts Blend, Apple & Roquefort Salad

Prep time: 10min
Total time: 15min
Serves: 8
3 tbsp
red wine vinegar
45 mL
2 tsp
honey
10 mL
1 tsp
Dijon mustard
5 mL
1
small shallot, minced
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
1/3 cup
olive oil
75 mL
1.6 lb
1 bag Brussels sprouts, broccoli florets, kale and cabbage blend
2 L
1
apple, cored and thinly sliced
1/2 cup
crumbled Roquefort cheese
125 mL
1/3 cup
toasted chopped hazelnuts
75 mL
Per serving:
calories
290
fat
17 g
saturated fat
4.5 g
carbs
26 g
sugar
13 g
protein
9 g
cholestrol
15 mg
fibre
9 g
sodium
480 mg

Directions

  1. In bowl, to make mustard dressing, whisk together vinegar, honey, mustard, shallot, salt and pepper. Gradually whisk in olive oil.

  2. (Reserve bagged dressing in veggie blend package for another use.) Add veggie blend to bowl of mustard dressing, toss to coat. Divide salad among 8 plates. Top with apple, cheese and hazelnuts.