Serve with 4 oz (113 g) lean protein such as cooked chicken or cubed smoked tofu and a small bun.
2 tbsp light mayonnaise or Greek yogurt
1 tbsp lemon juice
1⁄4 cup olive oil
1⁄4 cup milk, your choice
1 lb (450 g) Brussels sprouts, about 20–25 sprouts
3 cups baby spinach
1⁄4 cup pomegranate seeds
Toppings (optional): grated parmesan, croutons, capers, pine nuts or chopped almonds
- 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.