Rating: 4 stars 4.1
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This salad goes very well with most pork dishes. Light and refreshing!

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.

    Advertisement
  • Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.

Nutrition Facts

126 calories; protein 3.8g; carbohydrates 8.6g; fat 9.5g; sodium 399.8mg. Full Nutrition
Advertisement