Carb Smart Beef and Brussels Sprouts Salad
with Apples and Dijon Dressing
This carb smart Brussels sprouts salad features hearty Dijon and sweet apples! You won't miss the starch in this supper.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
1 tbsp
Montreal Spice Blend
(Contains Mustard May contain Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale)
170 g
Brussels Sprouts
113 g
Red Cabbage, shredded
1 unit(s)
Gala Apple
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
28 g
Pepitas
28 g
Dried Cranberries
(May contain Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.