An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (10)
Shredded Brussel Sprout Salad
NUTRITION · PER SERVING80M COOK
CAL 11%·PRO 15%
CARBS 8G15% OF CAL
3G FIBER3G OTHER2G TOTAL SUGAR
FAT 19G76% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp shredded Brussels sprouts with crispy pancetta, creamy dressing, and Parmesan cheese. Rich and satisfying as a side dish or light lunch.
sideamericansalad🍳 skilletgluten free
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups shredded brussel sprouts**
- 2 tablespoons olive oil
- ¼ cup cooked cubed bacon or pancetta
- 3 tablespoons mayonnaise
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon yellow mustard
- 1 clove garlic minced
- dash pepper
- ¼ teaspoon salt ((more or less to taste))
- 1 tablespoon balsamic vinegar
At a glance
PER SERVING · TIME 80M
CAL 11%·PRO 15%
CARBS 8G15% OF CAL
3G FIBER3G OTHER2G TOTAL SUGAR
FAT 19G76% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 461mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 379mg
- Calcium
- 64mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.