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Shredded Brussels Sprouts & Pecans Salad
30 Mins
Diet Restriction
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0 Votes
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Secret Ingredients
  • 1/3 cup pecans , coarsely chopped
  • 2 (10 ounce) containers brussels sprouts , ends trimmed
  • 1/2 tablespoon butter or 1/2 tablespoon margarine
  • 2 teaspoons olive oil
  • 1 tablespoon yellow mustard seeds
  • 1 -2 tablespoon fresh lemon juice
  • Coarse salt and pepper
  • Coarse salt and pepper
  1. Preheat oven to 350°F.
  2. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
  3. Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly sliced with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.
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