Photo: Anna Pelzer
Brussels Sprout and Arugula Salad with Walnuts
7 ingredients
Serves 4.
openrecipes
Walnut oil has a rather short shelf life, only 6 to 8 months. To forestall spoilage, check the date of the pressing on the label to make sure the oil is fairly fresh and store it in the refrigerator.
Estimated Nutrition (whole recipe, rough)
215
Calories
5g
Protein
17g
Fat
14g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. brussels sprouts, trimmed
- 1/2 cup chopped walnuts
- 1 1/2 Tbs. walnut oil
- 1 Tbs. cider vinegar
- 1/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 cup arugula leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes