Roasted Brussels Sprouts and Spinach Salad
- 1 of 4 In a small bowl, whisk vinegar, mustard, salt and pepper until combined. Gradually whisk in olive oil until thickened.
- 2 of 4 Place Brussels sprouts and scallions on a large baking sheet and toss with 2 tbsp of the dressing. Roast at 400 degrees for 22 minutes, turning once, until tender. Cool slightly.
- 3 of 4 In a large bowl, combine spinach, grapes and sunflower seeds. Toss with 4 tbsp of the remaining dressing. Add Brussels sprouts and scallions.
- 4 of 4 Top with cheese. Serve with remaining dressing and, if using, additional salt and pepper.
Servings Per Recipe: 6
Per Serving: 201 mg sodium, 3 g sat. fat, 19 g carb., 7 g fiber, 6 g pro., 16 g Fat, total, 2 mg chol., 224 kcal cal.