Meal prep is key here! Make and refrigerate dressing in the Cruet; it will keep well up to one week. Shred Brussels sprouts the night before too, or swap in a bag of coleslaw mix. Salad pairs well with Crispy & Crunchy Chicken Strips.
Toppings (optional): grated parmesan, croutons, capers, pine nuts or chopped almonds
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a bowl, whisk together dressing mix, mayo, lemon juice, oil, and milk. If making ahead, pour into a Cruet and refrigerate up to 1 week. Dressing makes about 3⁄4 cup.
- Using the 3.5 mm slicer on the 4-in-1 Mandoline, thinly shred sprouts; or use the Prep Pro Chef Knife to cut sprouts in half and then slice each half into thin ribbons. You should have about 6 cups.
- Place in a large bowl with spinach. Drizzle with half the dressing; save remainder for use another day. Sprinkle with pomegranate seeds and add toppings, if desired.
Look for shelled pomegranate seeds in the fresh produce section of most grocery stores—they’re often sold in small clamshell containers or bags. Or swap in fresh orange or mandarin segments instead.
Serve with 4 oz (113 g) lean protein such as cooked chicken or cubed smoked tofu and a small bun.
Per serving: Calories 120, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 12 g (Fiber 4 g, Sugars 3 g), Protein 4 g.
12 min
6 servings
$1.05/serving
Toppings (optional): grated parmesan, croutons, capers, pine nuts or chopped almonds
12 min6 servings$1.05/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a bowl, whisk together dressing mix, mayo, lemon juice, oil, and milk. If making ahead, pour into a Cruet and refrigerate up to 1 week. Dressing makes about 3⁄4 cup.
- Using the 3.5 mm slicer on the 4-in-1 Mandoline, thinly shred sprouts; or use the Prep Pro Chef Knife to cut sprouts in half and then slice each half into thin ribbons. You should have about 6 cups.
- Place in a large bowl with spinach. Drizzle with half the dressing; save remainder for use another day. Sprinkle with pomegranate seeds and add toppings, if desired.
Look for shelled pomegranate seeds in the fresh produce section of most grocery stores—they’re often sold in small clamshell containers or bags. Or swap in fresh orange or mandarin segments instead.
Serve with 4 oz (113 g) lean protein such as cooked chicken or cubed smoked tofu and a small bun.
Per serving: Calories 120, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 12 g (Fiber 4 g, Sugars 3 g), Protein 4 g.
