with Apples and Dijon Dressing
This carb smart Brussels sprouts salad features hearty Dijon and sweet apples! You won't miss the starch in this supper. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Allergens
Utensils
Tags
Ground Beef
250 g
Montreal Spice Blend
1 tbsp
Brussels Sprouts
170 g
Red Cabbage, shredded
113 g
Gala Apple
1 unit(s)
Dijon Mustard
1 tbsp
White Wine Vinegar
1 tbsp
Mayonnaise
2 tbsp
Pepitas
28 g
Dried Cranberries
28 g
Oil
1 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
- Combine vinegar, Dijon and mayo in a small bowl.
- Core, then cut apple into 1/4-inch slices.
- Add apples, cabbage and three-quarters of the dressing to a large bowl, then toss to coat.
- Thinly slice Brussels sprouts.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then Brussels sprouts. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper.
- Transfer to a plate.
- Reheat the same pan over medium.
- When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn.) Transfer to another plate.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Montreal Spice Blend. Stir to combine.
- Remove from heat. Season with salt, to taste.
- Add cooked Brussels sprouts to large bowl with salad, then toss to combine.
- Divide slaw between plates.
- Top with beef.
- Drizzle remaining dressing over top.
- Sprinkle cranberries and pepitas over top.
670
kcal
Calories
44
g
Fat
9
g
Saturated Fat
37
g
Carbohydrate
23
g
Sugar
8
g
Dietary Fiber
34
g
Protein
85
mg
Cholesterol
1420
mg
Sodium
0.5
g
Trans Fat
1050
mg
Potassium
100
mg
Calcium
6
mg
Iron
