avec pommes et vinaigrette dijonnaise
Cette salade de choux de Bruxelles est garnie de Dijon et de pommes sucrées! L'amidon ne vous manquera pas dans ce souper. « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion.
Allergens
Utensils
Tags
Bœuf haché
250 g
Mélange d'épices de Montréal
1 tbsp
Choux de Bruxelles
170 g
Chou rouge, émincé
113 g
Pomme Gala
1 unit(s)
Moutarde de Dijon
1 tbsp
Vinaigre de vin blanc
1 tbsp
Mayonnaise
2 tbsp
Graines de citrouille
28 g
Canneberges séchées
28 g
Huile
1 tbsp
Poivre
0.125 tsp
Sel
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
avec vinaigrette crémeuse au poivre au citron