RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1541
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| Recipe Name: |
Shredded Brussels Sprouts Salad with Walnuts and Manchego |
| Source: |
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Submitted by: |
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Last Modified: |
2010-02-02
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.17
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 350. Spread the walnuts on a rimmed baking sheet and toast for 10 minutes, or until golden and fragrant. Transfer to a plate to cool, then coarsely chop the nuts.
In a food processor, finely shred the Brussels Sprouts. Transfer to a medium serving bowl. Toss the Brussels Sprouts with the lemon juice and 1 teaspoon of Kosher salt and let stand for 5 minutes. Add the walnuts, olive oil and Manchego and toss. Season with salt and pepper and serve. |
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| Nutrition per Serving: |
| Calories: |
1360 |
Total Carbs: |
219.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
52.3 |
Protein: |
78.53 |
| Fiber: |
3.25 |
Sodium: |
496.38 |
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