Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans recipes

Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans recipes
13 Ingredients
  • 3 tablespoons white-wine vinegar
  • 2 tablespoons water
  • 1 tablespoon Dijon mustard
  • 1/4 cup minced shallot
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil
  • 1/2 stick (1/4 cup) unsalted butter, cut into pieces
  • 1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
  • 1/2 cup pecan halves, halved lengthwise
  • 1 teaspoon salt
  • 6 oz frisée, trimmed and torn into bite-size pieces (4 cups)
  • 3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices
Nutrition
302
15% daily value
6 servings
                                       
                                            high-​fiber, low-​carb, low-​sugar, vegetarian, gluten-​free
     

Fat

42% 28

Saturated

37% 7

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 4

Carbs

4% 13

Carbs (net)

- 6

Fiber

29% 7

Sugars

- 3

Sugars, added

- 0

Protein

10% 5

Cholesterol

7% 20

Sodium

23% 540

Calcium

9% 87

Magnesium

11% 46

Potassium

18% 619

Iron

11% 2

Zinc

6% 1

Phosphorus

16% 115

Vitamin A

20% 176

Vitamin C

123% 74

Thiamin (B1)

15% 0

Riboflavin (B2)

8% 0

Niacin (B3)

5% 1

Vitamin B6

13% 0

Folate equivalent (total)

27% 107

Folate (food)

- 107

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

18% 4

Vitamin K

284% 228
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