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