Brussels Sprout Salad With Walnuts

1. Slice Brussels sprouts across in 2 mm strips, using a food processor or slicer. Discard cores (use for healthy snacks.)

2. Chop walnuts into 1 cm chunks.

3. Grate cheese (aged Gruyere, not processed smoked Gruyere) (or parmesan).

4. Toss cheese with sprouts and nuts.

5. Whisk together mustard, oil, vinegar, salt and pepper, until blended.

6. Pour over salad, toss lightly, and serve.

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Nutrient	Quantity
Total fats	109.2483 g
Protein	13.1761 g
Carbohydrates	0.5261 g
Energy	1022.9632 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.1676 g
Water	14.6752 g
Aspartic acid	0.7319 g
Calcium, Ca	447.7922 mg
Lutein + zeaxanthin	2.6105 g
Fiber, total dietary	0.1455 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	16.3025 g
Niacin	0.0532 mg
Vitamin A, RAE	119.3952 g
Arginine	0.4295 g
Riboflavin	0.1238 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.344 g
Glutamic acid	2.6397 g
Sodium, Na	315.085 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8818 g
Total lipid (fat)	109.2483 g
Manganese, Mn	0.0808 mg
Fructose	0.0013 g
Proline	1.7105 g
Fatty acids, total saturated 16:0	12.2418 g
Fatty acids, total saturated 8:0	0.1568 g
Sucrose	0.0001 g
Choline, total	7.1805 mg
Sugars, total	0.1621 g
Serine	0.7588 g
Fatty acids, total saturated 10:0	0.3306 g
Fatty acids, total saturated 18:0	2.9055 g
Vitamin B-6	0.0373 mg
Selenium, Se	6.4082 g
Ash	1.9178 g
Vitamin D	10.56 IU
Fatty acids, total saturated 18:1 undifferentiated	44.7427 g
Pantothenic acid	0.2553 mg
Phenylalanine	0.7695 g
Copper, Cu	0.0217 mg
Betaine	0.0917 mg
Thiamin	0.027 mg
Retinol	117.92 g
Methionine	0.3623 g
Iron, Fe	0.3574 mg
Carbohydrate, by difference	0.5261 g
Phosphorus, P	267.1085 mg
Folate, total	4.4977 g
Tocopherol, gamma	0.3738 mg
Fatty acids, total saturated 4:0	0.4616 g
Lycopene	0.115 g
Alanine	0.425 g
Cholesterol	48.4 mg
Valine	0.99 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	33.3601 g
Glycine	0.237 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	1.4826 g
Zinc, Zn	1.7228 mg
Isoleucine	0.7114 g
Fatty acids, total saturated 12:0	0.4013 g
Fatty acids, total polyunsaturated	39.5285 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	1.3707 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	420.2652 IU
Folate, DFE	4.4977 g
Tryptophan	0.1855 g
Phytosterols	185.954 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.1677 g
Fatty acids, total saturated 6:0	0.2733 g
Tyrosine	0.7842 g
Vitamin B-12	0.704 g
Vitamin K (phylloquinone)	34.6853 g
Fatty acids, total saturated	18.8814 g
Histidine	0.4924 g
Fatty acids, total monounsaturated	46.3983 g
Threonine	0.4806 g
Folate, food	4.4977 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Vitamin D (D2 + D3)	0.264 g
Cryptoxanthin, beta	0.1438 g
Vitamin D3 (cholecalciferol)	0.264 g
Vitamin E (alpha-tocopherol)	6.159 mg
Magnesium, Mg	16.8232 mg
Lysine	1.1938 g
Potassium, K	43.6867 mg
Cystine	0.1346 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	0.25 teaspoon	0	0	0
Olive oil	3 tablespoons	358.02	0	40.5
Gruyere cheese	0.33 cup	181.72	0.1584	14.2296
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
walnut	0.25	481.78	0	54.5
dijon mustard	0.5 teaspoon	0	0	0
white wine vinegar	2 tablespoons	0	0	0
brussels sprout	5	0	0	0