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Recipe to Print-Shredded Brussels Sprouts Salad with Walnuts and Manchego - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Shredded Brussels Sprouts Salad with Walnuts and Manchego - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments:

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00