Shredded Brussels Sprout Salad with Cranberries and Feta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crunchy winter salad of shredded Brussels sprouts and zucchini tossed with tart cranberries, crumbly feta, and a tangy Caesar vinaigrette. Ready in 15 minutes, it is fresh and nutrient-dense.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 zucchini, diced
- 1/2 cucumber, diced
- 10 raw brussels sprouts ((coarsely grated or shredded))
- 2-4 TBSP dried cranberries
- 2-4 TBSP crumbed or cubed feta cheese
- 1 TBSP dijon mustard
- 1 TBSP your favorite all-natural caesar dressing
- 1 tsp vinegar
- 1 tsp olive oil
- 1/8 tsp salt
- 1/8 tsp dried basil
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 296mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 384mg
- Calcium
- 66mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.