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
Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Cooking time includes chilling time. I have not tried this recipe yet. Update - tried for Christmas as per Elmotoo's comment. Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using frozen brussels sprouts, cook according to package directions with broth instead of water.
- If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.
- Drain sprouts and place in a bowl.
- Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight.
- Halve the tomatoes and add to sprouts. Taste for seasoning.
- Sprinkle with fresh chives and dill before serving.
Nutrition Facts : Calories 131.9, Fat 7.7, SaturatedFat 1.1, Sodium 620.2, Carbohydrate 14.4, Fiber 5.2, Sugar 4.3, Protein 4.9
SHAVED BRUSSELS SPROUTS SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
- For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.
SHAVED BRUSSELS SPROUT SALAD
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED AND RAW BRUSSELS SPROUTS SALAD
If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you'll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.
Provided by Susan Spungen
Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
- Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
- Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
- Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
- Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.
ROASTED BRUSSELS SPROUTS SALAD RECIPE BY TASTY
Looking to shake up your salad routine? We have just the recipe for you. Brussels sprouts are the star of the show here, and they get roasted in the oven with garlic powder until they're perfectly charred. The whole salad is topped with a homemade creamy balsamic dressing you'll want to make a big batch of for later.
Provided by Tiffany Lo
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut the stems off the brussels sprouts, then cut into quarters.
- Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
- Lightly grease the baking sheet with oil and spread evenly.
- Bake for 20-25 minutes at 400°F (200°C).
- For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
- In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
- Pour dressing over the salad and mix well.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 21 grams, Fiber 6 grams, Protein 10 grams, Sugar 12 grams
WARM BRUSSELS SPROUTS SALAD
Make and share this Warm Brussels Sprouts Salad recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Salad dressing:.
- Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
- Crispy Sage Leaves:.
- Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
- Salad:.
- Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.
Nutrition Facts : Calories 299.6, Fat 27.4, SaturatedFat 3.6, Sodium 32, Carbohydrate 14, Fiber 3.5, Sugar 6.2, Protein 3
EASY BRUSSELS SPROUTS SALAD
This Brussels sprouts salad recipe will convince anyone that they are supper yummy.
Provided by posisme
Categories Salad Vegetable Salad Recipes
Time 1h35m
Yield 8
Number Of Ingredients 4
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, 6 to 8 minutes. Drain and pat Brussels sprouts dry.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove to a paper towel-lined plate to drain and cool.
- Add Brussels sprouts to bacon grease in the skillet. Cook and stir over medium heat until coated, about 1 minute. Remove Brussels sprouts to a paper towel-lined plate.
- Chop cooled bacon and combine with Brussels sprouts and raisins in a bowl. Pour coleslaw dressing on top and toss to combine. Refrigerate for at least 1 hour for flavors to meld.
Nutrition Facts : Calories 196 calories, Carbohydrate 23.4 g, Cholesterol 15 mg, Fat 11 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 336.2 mg, Sugar 18.2 g
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