WARM BRUSSELS SPROUT SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
- Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.
BRUSSELS SPROUTS WITH BACON VINAIGRETTE
I'd never tried Brussels sprouts until I made this salad. It won me over and even charmed my family. Bacon and apples spruce up the flavor. -Stephanie Gates, Waterloo, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Trim Brussels sprouts. Using the slicing blade on a food processor or a knife, thinly slice sprouts. Transfer to a large bowl. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in vinegar, honey and mustard. Cook and stir 1 minute. Add bacon and apples to Brussels sprouts. Drizzle with onion mixture; toss to coat. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 166 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 274mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 5g fiber), Protein 6g protein.
BRUSSELS SPROUTS SALAD WITH PISTACHIOS AND WARM BACON VINAIGRETTE
Brussels sprouts are rarely eaten raw, but they are amazing served this way. This salad is great served solo or as an accompaniment for pork chops, roast chicken, or even game meat. The fresh horseradish garnish is optional, but it lends a wonderful kick!
Yield SERVES 4TO 6
Number Of Ingredients 11
Steps:
- Peel off and discard the darker outer leaves of the sprouts and trim any discolored areas from the stem ends. Cut the sprouts in half lengthwise, then slice them crosswise very thinly-about 1/16 inch. (Alternatively, you can use a food processor fitted with the slicer attachment, but the cuts will not be as clean.) Transfer to a large heatproof bowl, add the bacon, and set aside.
- Measure 1/4 cup of the reserved bacon fat into a small pan and warm over low heat until liquified (if you don't have enough bacon fat, make up the difference with olive oil). Remove from the heat and whisk in the lemon juice, vinegar, shallot, garlic, honey, and 1/4 teaspoon salt. Drizzle the dressing over the brussels sprouts and toss well. Taste and season with more salt as necessary.
- If you have time, let the salad sit out for 30 minutes or so before proceeding-in this time, the dressing helps the sprouts soften a bit.
- Just before serving, top with the toasted pistachios; if using the horseradish, use a microplane grater to shave a little over the top as well.
BRUSSELS SPROUT SALAD
Provided by Food Network Kitchen
Time 15m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
- Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
- Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.
BRUSSELS SPROUTS SALAD
My husband and I like Brussels sprouts, so I'm always looking for new ways to use them. I most often serve this colorful salad with roast pork or duck. -Nancy Korondan, Yorkville, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place Brussels sprouts in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; simmer, covered, until tender, 8-10 minutes. Drain; rinse with cold water and pat dry. Combine with green onions., Meanwhile, whisk together next six ingredients. Toss 2 tablespoons of dressing with lettuce; transfer to a serving bowl. Pour remaining dressing over Brussels sprouts and onions; toss to coat. Mound on lettuce. Sprinkle with almonds.
Nutrition Facts : Calories 171 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 192mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY
Here's what you need: brussels sprouts, avocado, green onions, fresh spinach, bacon, parmesan cheese, dried cranberries, sliced almonds, lemon juice, dijon mustard, dried oregano, pepper, salt, olive oil
Provided by Pierce Abernathy
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
- To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
- Add the mustard, oregano, pepper, and salt. Whisk to combine.
- Slowly add the olive oil while continuing to whisk until evenly blended.
- Slice the avocado and remove the pit, then dice.
- Trim the ends of the scallions, then dice.
- In a large bowl, combine the Brussels sprouts and spinach.
- Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
- Pour the dressing evenly over the salad.
- Toss thoroughly until well mixed.
- Enjoy!
Nutrition Facts : Calories 324 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, Sugar 6 grams
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- Place a large skillet over medium low heat. Add in hazelnuts and toast for 2-3 minutes until nice and golden and fragrant. Remove from the pan and set aside.
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- With food processor on, drop Brussels sprouts through the food chute of food processor fitted with the slicer attachment. Transfer Brussels sprouts to a bowl.
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