Brussels Sprouts, Tomato and Feta Salad
A remarkable combination with just a few ingredients. If you’ve never had fresh Brussels Sprouts, we promise this recipe will win you over!
Servings
8(2/3-cup) servings
Servings
8(2/3-cup) servings
Ingredients
  • 1 1/4pounds Brussels sprouts
  • 2tablespoons teaspoons plus 3olive oil
  • 3tablespoons chopped green onions
  • 1/4cup white balsamic vinegar
  • 1tablespoon dijon mustard
  • salt and pepper to taste
  • 1cup grape or cherry tomatoeshalved
  • 1/4cup reduced-fat feta cheese
  • 1cup grape or cherry tomatoeshalved
  • 1/4cup reduced-fat feta cheese
Instructions
  1. Preheat oven 450°F. Line baking pan with foil.
  2. Remove outer discolored leaves from Brussels sprouts and cut in half. Place on prepared pan and drizzle with 2 teaspoons oil, tossing. Bake 20- 25 minutes or until tender. Cool.
  3. In small bowl, whisk together vinegar, Dijon, remaining 3 tablespoons oil, and season to taste.
  4. In bowl, combine Brussels sprouts, tomatoes and feta; toss with vinaigrette. Serve at room temperature or chill.
Recipe Notes

Calories 113, Calories from Fat 55%, Fat 7g, Saturated Fat 1g, Cholesterol 2mg, Sodium 141mg, Carbohydrates 10g, Dietary Fiber 3g, Total Sugars 4g, Protein 4g, Dietary Exchanges: 2 vegetable, 1 1/2 fat

Terrific Tip: If you don’t have or cannot find white balsamic vinegar, any vinegar may be used.

Nutrition Nugget: Brussels sprouts provide awesome DNA protective and cancer preventative benefits so keep them on your weekly menu.