Raw Brussels Sprout Salad with Almonds and Parmesan - 10.7g Carbs, 4.7g Fiber, 2.5g Sugar
Created by Colin Cowie
Found at: Oprah.com - From the November 2007 issue of O, The Oprah Magazine
The secret to an effortless transition between courses is to dish out
the salads the night before, then set the whole tray of them in the
refrigerator. These tart, gorgeous autumn slaws include paper-thin
shavings of raw Brussels sprouts tossed with toasted almonds, lemon
juice and Parmesan cheese.
Servings: 10
1 cup slivered almonds
2 lb Brussels sprouts
1/4 cup olive oil OR 3 Tbsp olive oil AND 1 Tbsp truffle oil
3 Tbsp fresh lemon juice
2 Tbsp finely sliced chives
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp finely grated Parmesan cheese
Preheat oven to 350 degrees. Place almonds on baking sheet. Bake
10 to 12 minutes, or until golden brown. Set aside to cool.
Meanwhile, slice Brussels sprouts as thinly as possible.
In large bowl, whisk together olive oil, lemon juice, chives, salt
and pepper. Add Brussels sprouts, almonds and Parmesan cheese. Toss
until combined.
Nutrition from: www.caloriecount.about.com
Servings: 10
Serving Size: 113 g
Nutrition per Serving:
149 Calories, 97 Calories from Fat, 10.8g Total Fat, 1.4g Saturated Fat,
0g Trans Fat, 1mg Cholesterol, 162mg Sodium, 10.7g Total Carbs, 4.7g Dietary Fiber, 2.5g Sugars, 5.7g Protein
Vitamin A 14% - Vitamin C 133% - Calcium 8% - Iron 9%
Nutrition Grade: A
Good points:
Very low in cholesterol
High in dietary fiber
High in manganese
Very high in vitamin C
