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Prep Time
10 mins
Total Time
15 mins
Serves
8

Ingredients

3 tbsp
red wine vinegar
45 mL
2 tsp
honey
10 mL
1 tsp
Dijon mustard
5 mL
1
small shallot, minced
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
1/3 cup
olive oil
75 mL
1.6 lb
1 bag Brussels sprouts, broccoli florets, kale and cabbage blend
2 L
1
apple, cored and thinly sliced
1/2 cup
crumbled Roquefort cheese
125 mL
1/3 cup
toasted chopped hazelnuts
75 mL

Method

Step 1

In bowl, to make mustard dressing, whisk together vinegar, honey, mustard, shallot, salt and pepper. Gradually whisk in olive oil.

Step 2

(Reserve bagged dressing in veggie blend package for another use.) Add veggie blend to bowl of mustard dressing, toss to coat. Divide salad among 8 plates. Top with apple, cheese and hazelnuts.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
290
Fat:
17 g
Saturated Fat:
4 g
Carbs:
26 g
Fibre:
9 g
Sugar:
13 g
Cholesterol:
15 mg
Protein:
9 g
Sodium:
480 mg
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