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Brussels Sprouts Salad

Alyssa Rivers, The Recipe Critic
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 cup

sliced almonds

1 lb

brussels sprouts, halved and thinly sliced

1 cup

shredded carrots

2 cups

cherry tomatoes, I used red and yellow, halved

1 cup

freshly grated Parmesan cheese

2

large lemons (1/4 cup lemon juice, ½ teaspoon lemon zest)

1/2 cup

olive oil

1 tbsp

Dijon mustard

2 tbsp

finely chopped shallots

1 tsp

minced garlic

Salt and pepper