Brussels Sprout, Blue Cheese, And Glazed Pecan Salad Recipe

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Servings: 12


Cost per serving $0.89 view details
  • 2/3 c. extra virgin olive oil
  • 5 Tbsp. red wine vinegar
  • 3/4 tsp sugar
  • 4 lb brussels sprouts trimmed
  • 6 ounce Maytag blue cheese crumbled (or possibly Danish blue cheese) Glazed Pecans (see recipe), coarsely minced


  1. Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
  2. Cook brussels sprouts in large pot of boiling salted water till crisp-tender, about 8 min. Drain. Transfer to bowl of ice water to cold. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)
  3. Toss brussels sprouts with sufficient vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.
  4. This recipe yields 20 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 154g
Recipe makes 12 servings
Calories 167  
Calories from Fat 109 65%
Total Fat 12.41g 16%
Saturated Fat 1.74g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 35mg 1%
Potassium 532mg 15%
Total Carbs 12.46g 3%
Dietary Fiber 5.2g 17%
Sugars 3.26g 2%
Protein 4.6g 7%
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