Mag360 Top Banner

Trending

VIEW ALL »

Recipe for Spring: Shredded Brussels Sprouts Salad

by

As we recently discussed in our article, Cruciferous Vegetables May Reduce Stroke Risk, researchers found that consuming veggies of the cruciferous variety was linked to a decreased thickness of the carotid arteries in elderly women, which can help prevent a stroke.

So today we’re sharing a simply flavorful brussels sprouts salad recipe that’s sure to be a hit this season.

Sponsored Link

The #1 Mineral Deficiency Damaging Your Heart and Zapping Your Energy

Experts estimate that up to 80% of adults are deficient in an essential mineral that is responsible for over 600 vital metabolic reactions throughout your body.

So I’m going to give you some easy tips for identifying a deficiency, and tell you about the safe, natural and inexpensive way to increase your levels of this nutrient to help you avoid unnecessary health issues.

Keep Reading…

Fresh Shredded Brussels Sprouts Salad Recipe

Since cruciferous vegetables pack a powerful nutrient punch, it’s beneficial to eat them often. Here is a creative, delicious recipe for Brussels sprouts provided by iFit’s registered dietitian, Megan Ostler MS, RDN, CNSC.

Prep Time: 20 min, Cook Time: 5 min, Total Time: 25 min

Serving Size: 1 cup

Makes 8 servings

Ingredients:

Salad

  • 12 ounces Brussels sprouts
  • ¼ cup dried cranberries or cherries
  • ¼ cup pecans, chopped
  • 1 tablespoon extra virgin olive oil
  • 2 shallots, thinly sliced
  • 2 ounces goat cheese

Maple Balsamic Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1½ tablespoon pure maple syrup
  • 1½ teaspoons Dijon mustard (gluten free if needed)
  • ¼ teaspoons salt
  • ¼ teaspoons pepper

Directions:

  • In a small bowl, combine all of the vinaigrette ingredients and whisk until smooth.
  • Set aside.
  • Remove the tough outer leaves of the Brussels sprouts.
  • Using a sharp knife or a mandolin with a hand guard, thinly slice the sprouts, removing the cores.
  • Place the slices in a large bowl.
  • Add the cranberries and pecans.
  • In a large skillet, heat up the olive oil.
  • Add the shallots, and then cook until light golden brown.
  • Remove and place on a paper towel to absorb the excess oil.
  • Add the shallots and goat cheese to the salad.
  • Drizzle the salad with the vinaigrette.
  • Toss until everything is well combined.
  • Serve immediately or cover and store in the fridge.

Nutritional Information Per Serving:

200 total calories; 120 calories from fat; 14 g total fat; 3 g saturated fat; 125 mg cholesterol; 200 mg sodium; 16 g carbohydrates; 3 g dietary fiber; 10 g sugar; 4 g protein.

Sources:

http://jaha.ahajournals.org/content/7/8/e008391

https://newsroom.heart.org/news/vegetables-may-help-protect-elderly-women-from-hardening-of-neck-arteries?preview=4f3f

http://www.dailymail.co.uk/health/article-5577471/Elderly-women-eat-broccoli-reduce-risk-stroke-study-finds.html

https://www.medicalnewstoday.com/articles/321409.php

http://abcnews.go.com/GMA/Wellness/eat-veggies-cabbage-cauliflower-broccoli-lower-heart-disease/story?id=54265855


Mary West is a natural health enthusiast, as she believes this area can profoundly enhance wellness. She is the creator of a natural healing website where she focuses on solutions to health problems that work without side effects. You can visit her site and learn more at http://www.alternativemedicinetruth.com. Ms. West is also the author of Fight Cancer Through Powerful Natural Strategies.


Healthy Living Starts Here

Never miss out on valuable information. Subscribe to our newsletter today!



Leave a Comment Below


One response to “Recipe for Spring: Shredded Brussels Sprouts Salad”