No-Cook Brussels Sprout Salad
2
Points®
Temps total: 20 min • Préparation: 20 min • Cuisson: 0 min • Portions: 12 • Difficulté: Facile
Even if you don’t like cooked Brussels sprouts, we’ll bet you’ll go for this simple salad. Raw, the Brussels sprouts have a mild, pleasing taste, sort of like a more sophisticated version of baby arugula.
Ingrédients
Brussels sprouts
1 pound(s), trimmed, thinly sliced, broken into shreds*
Canned mandarin oranges juice pack
2½ cup(s), (drained)
Pomegranate seeds
½ cup(s)
Olive oil
2 tbsp(s)
Champagne vinegar
1½ tbsp(s)
Worcestershire sauce
½ tbsp(s)
Sugar
½ tsp(s)
Table salt
½ tsp(s)
Black pepper
½ tsp(s)
Instructions
1
In a large bowl, toss together Brussels sprouts, oranges and pomegranate seeds: cover and set aside at room temperature for up to 4 hours.
2
In a small bowl, whisk together oil, vinegar, Worcestershire sauce, sugar, salt and pepper until smooth; pour over vegetables and toss well.
3
Serving size: 2/3 cup.
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