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Cranberry Crunch Salad

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 8

Serves:

Ingredients

  • 1 pound brussels sprouts (sliced)
  • 2 cups cooked quinoa (cooled)
  • 1 cup dried cranberries
  • 12 cup chopped pecans (or walnuts)
  • 2 tablespoons agave
  • 1 fresh squeezed orange
  • 1 tablespoons extra virgin olive oil
  • 18 tsp salt
  • 18 tsp pepper

Directions

  1. Clean prep area, wash hands, and wash produce.
  2. Slice brussels sprouts
  3. Whisk together dressing ingredients: agave, fresh squeezed orange juice, olive oil, salt, and pepper; set aside
  4. Toss together brussels sprouts, quinoa, dried cranberries, chopped pecans, and dressing.

Amount Per Serving (8)

  • Calories: 200
  • Protein: 4
  • Sugar: 17
  • Carbohydrate: 30
  • Fat: 8
  • Cholesterol: 0
  • Sodium: 55
  • Fiber: 4
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