Brussels Sprouts Salad

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1–2 Prep 20 min No cook Serves 12

Epic crunch (sliced brussels sprouts), meet delicate sweetness (pomegranate seeds). Slice the sprouts with a mandoline, or just buy pre-shredded.

1 lb Brussels sprouts, trimmed, thinly sliced, and broken into shreds 2½ cups canned mandarin oranges, drained ½ cup pomegranate seeds 2 tbsp olive oil 1½ tbsp Champagne vinegar 1½ tsp Worcestershire sauce ½ tsp sugar ½ tsp salt ½ tsp black pepper 1. In a large bowl, toss the Brussels sprouts, oranges, and pomegranate seeds; cover and set aside at room temperature for up to 4 hours.

2. In a small bowl, whisk the oil, vinegar, Worcestershire sauce, sugar, salt, and pepper until smooth; pour over the vegetables and toss well.

Per serving (⅔ cup): 59 Cal, 2 g Total Fat, 0 g Sat Fat, 118 mg Sod, 9 g Total Carb, 5 g Sugar, 2 g Fib, 2 g Prot.

TEST KITCHEN TIP

Most common brands of Worcestershire sauce are made with anchovies. For a vegetarian option, use a mixture of soy sauce and cider vinegar instead.