Brussels sprouts & broccoli salad
290 cals, 7p, 16c, 20f (per meal)
2 tsp (3g)
2 tbsp (30mL)
1 tbsp (15g)
1 tbsp (1mL)
1 tbsp (21g)
3 tbsp, slivered (20g)
2 cup chopped (182g)
2 cup, shredded (100g)
1
Make dressing by mixing olive oil, dijon, honey, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle parmesan and drizzle dressing on top. Serve.