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Recipes

Shredded Brussels Sprouts Salad with Crispy Mushrooms, Rye Berries, and Citrus Dressing

Rye berries act as croutons in this flavorful Brussels sprouts salad. For a complete meal, we recommend serving with a fillet of roasted salmon.

Prep Time:

40 minutes

Total Time:

40 minutes

Yield:

4 servings

Serving Size:

1/4 recipe

Nutrition Facts

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Nutrition Facts

  • Calories: 280
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Sodium: 320mg
  • Carbohydrate: 36g
  • Fiber: 8g
  • Total Sugar: 12g (Added Sugar 0g)
  • Protein: 7g

Ingredients

Citrus Dressing:

Juice of 1 lemon

Juice of 1/2 orange

3 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 shallot, finely chopped

1/3 cup golden raisins

 

Salad:

3 ½ ounces shiitake mushrooms, sliced

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 pound brussels sprouts

1 cup cooked rye berries

Instructions

  1. Preheat oven to 375°F. To make the dressing, combine lemon juice, orange juice, olive oil, salt, and pepper in a small bowl and whisk until well combined. Add the chopped shallot and golden raisins to the bowl of dressing, allowing the shallots to mellow and the raisins to plump up and soften.
  2. Toss mushrooms slices with the olive oil, salt, and pepper, and bake on a parchment-lined baking sheet for about 20 minutes, until crispy, but not burnt.
  3. While the mushrooms are cooking, carefully use a mandolin to thinly slice the Brussels sprouts (not including the stems) into thin shavings. If you don’t have a mandolin, slice them as thinly as you are able.
  4. Toss the shredded Brussels sprouts with the dressing mixture, then toss in the roasted mushrooms and the cooked rye berries.

An Oldways recipe, courtesy of Kelly Toups

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