1tablespoonwhole-grain Dijon mustard (regular Dijon will work)
1tablespooncider vinegar
1tablespoonextra virgin olive oil
¼teaspoonfine sea salt
⅛teaspoonfreshly ground black pepper
¼cupchopped toasted pecans
Instructions
Place the brussels sprouts in a steamer basket set over a large pot of boiling water. Cover and steam, until crisp-tender but still bright green, about 5 minutes.
Place the brussels sprouts in a large bowl of ice water to stop cooking so they maintain their pretty green color. Drain and pat them dry with paper towels or a clean dish towel.
In a small bowl whisk together the maple syrup, mustard, vinegar, oil, salt and pepper until well blended.
Using a sharp knife or mandoline, thinly slice the brussels sprouts lengthwise.
Place the slices in a large bowl and drizzle with the dressing and gently toss to coat them.
Cover and refrigerate for at least 30 minutes, until chilled, or for up to 2 hours.
Just before serving, sprinkle with the toasted pecans.
Recipe Notes
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Nutrition Facts
Brussels Sprouts Salad with Maple Mustard Dressing
Amount Per Serving (1 /6th of recipe)
Calories 120Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 16g5%
Fiber 5g20%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.