Brussels Sprouts Salad with Lemon-Thyme Vinaigrette Recipe

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Brussels Sprouts Salad with Lemon-Thyme Vinaigrette
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  1. Cook Brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover Brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
  2. Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix Brussels sprouts with remaining dressing. Mound atop salad and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 475.31 Kcal (1990 kJ)
Calories from fat 168.15 Kcal
% Daily Value*
Total Fat 18.68g 29%
Sodium 379.41mg 16%
Potassium 450.68mg 10%
Total Carbs 62.65g 21%
Sugars 2.44g 10%
Dietary Fiber 56.54g 226%
Protein 20.75g 41%
Vitamin C 236.9mg 395%
Iron 18.7mg 104%
Calcium 744.6mg 74%
Amount Per 100 g
Calories 29.54 Kcal (124 kJ)
Calories from fat 10.45 Kcal
% Daily Value*
Total Fat 1.16g 29%
Sodium 23.58mg 16%
Potassium 28.01mg 10%
Total Carbs 3.89g 21%
Sugars 0.15g 10%
Dietary Fiber 3.51g 226%
Protein 1.29g 41%
Vitamin C 14.7mg 395%
Iron 1.2mg 104%
Calcium 46.3mg 74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
  • 9

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • sugar free,
  • good source of fiber

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