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.
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.
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.
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
CHOPPED BRUSSELS SPROUT SALAD
Don't be scared of raw Brussels sprouts - they are delicious!
Provided by Ann Freele
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and pepper together in a small bowl.
- Place Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; pour vinegar mixture over and toss to combine.
Nutrition Facts : Calories 230.4 calories, Carbohydrate 22.2 g, Fat 14.8 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 1.6 g, Sodium 258.7 mg, Sugar 10.8 g
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
SHREDDED SPROUT 'SORT-OF-CAESAR' SALAD
Make the most of Brussels sprouts with this salad. With bacon, croutons, cranberries and a Caesar-like dressing, it's a different way to enjoy the veg
Provided by Rosie Birkett
Time 45m
Yield Serves 4 as a side
Number Of Ingredients 22
Steps:
- Heat the oven to 200C/180C fan/gas 6. First, make the croutons. Combine the sourdough pieces with the anchovies and rosemary in a roasting tin. Drizzle over the oil, season with a little black pepper, then toss to coat evenly. Roast on a high shelf in the oven for 8-10 mins until golden and crisp. Set aside.
- For the dressing, put the egg yolk, anchovies, mustard and garlic in a small food processor with a pinch of salt, and blitz to a paste. Whisk the hot sauce, Worcestershire sauce, vinegar, sugar and lemon juice together in a small bowl until the sugar has dissolved. Combine the two oils in a small jug. With the food processor running, slowly pour in a quarter of the oil mixture, then add a little of lemon and vinegar mixture, then slowly add another quarter of the oil mixture. Continue to alternate between the oil and the lemon and vinegar mixtures (to keep the dressing from splitting) until you have a thick, creamy dressing. Add the parmesan and blitz again to combine. Taste for seasoning
- For the bacon and chestnuts, heat the oil in a heavy-based frying pan or skillet, and fry the bacon until starting to crisp up. Once the fat has rendered out from the bacon, add the chestnuts and stir to coat in the bacon fat, frying for a minute more. Remove from the heat and set aside.
- Using a mandoline or very sharp knife, finely shred the sprouts from the top to the base, then transfer to a large bowl and toss gently with your hands to break up some of the layers. Squeeze over a little lemon juice, then season with a small pinch of salt. Pour over just enough of the dressing to coat the sprouts - you don't want them to be soggy, so start with a small amount and add more if needed. Drain the rehydrated cranberries and toss these through the sprouts, along with half the bacon and chestnut mixture and half the croutons. Transfer the salad to a large serving platter, or divide between plates or bowls. Top with the remaining croutons, bacon and chestnuts, then scatter over the shaved parmesan to serve.
Nutrition Facts : Calories 552 calories, Fat 43 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.6 milligram of sodium
SHREDDED BRUSSELS SPROUT SALAD
Serve this salad as a simple side that comes together in just 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Spread pine nuts on a rimmed baking sheet and toast until golden, 8 to 10 minutes; let cool.
- Meanwhile, prepare a large bowl of ice water; place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook brussels sprouts in boiling water until bright green and tender, about 1 minute. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool completely in ice bath, then transfer to lined baking sheet to drain; pat dry.
- In a medium bowl, whisk together vinegar and oil. Add apple, brussels sprouts, and toasted pine nuts; season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 99 g, Fat 8 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g
More about "chopped brussels sprout salad recipes"
CHOPPED BRUSSELS SPROUTS SALAD WITH CREAMY SHALLOT …
From pinchofyum.com
4.9/5 (14)Total Time 40 minsCategory DinnerCalories 384 per serving
- Shred or slice the brussels sprouts. I’ve found the absolute best way to do this is with a handy dandy mandoline – slice them super thin and then break the layers apart with your hands. Fluff it up a little and you’ll get a delicate shredded texture.
- Prep the pomegranate seeds. Place the almonds in a food processor and pulse until finely chopped. Toss the brussels sprouts, bacon crumbles, pomegranate arils, almonds, and cheese together.
- Place all the dressing ingredients in a food processor and pulse until creamy. Add the water as needed for consistency. Toss the salad with the dressing and serve immediately.
ITALIAN CHOPPED BRUSSELS SPROUTS SALAD | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (42)Total Time 45 minsCuisine ItalianCalories 358 per serving
- Make the dressing: in a medium bowl, whisk together the olive oil, red wine vinegar, sugar/honey, garlic, dijon, italian seasoning, salt and pepper.
- Next, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
- Add shredded brussels to a large bowl and pour the dressing all over. Next use a tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 30 minutes. While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.
- Next add in the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese cubes, shaved parmesan. Toss to combine. Serve immediately with extra black pepper. Serves 4 to 6.
BRUSSELS SPROUT CHOPPED SALAD - EATING BIRD FOOD
From eatingbirdfood.com
4.6/5 (9)Category SaladCuisine AmericanCalories 243 per serving
- Shave the brussels sprouts by holding on to the stem end and thinly slicing crosswise until you get close to the stem. Trash the stems and add sprout slices into a large bowl. Use your hands to break up the little layers.
- Make the dressing by placing apple cider vinegar, mustard, garlic, salt and pepper in a jar and stirring with a fork to combine. Add the olive oil to the jar, cover tightly and shake the jar until everything is well combined. (You could also do this in a blender or in a bowl.)
- Add the toasted walnuts, cranberries and half of the chopped eggs to the brussels sprouts and drizzle with the dressing. Gently toss until combined. Let the salad sit at room temperature until the sprouts slightly soften and the flavors combine, about 15 minutes.Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed.
CHOPPED BRUSSELS SPROUTS SALAD | WEELICIOUS
From weelicious.com
- 1. Place the brussels sprouts, pear, hazelnuts, lemon juice, olive oil, and salt into the food processor and pulse until chopped into bite-sized pieces.
BRUSSEL SPROUT SALAD (BEST EVER!) - MAMA LOVES FOOD
From mamalovesfood.com
SHREDDED BRUSSELS SPROUTS SALAD | GOOD. FOOD. STORIES.
From goodfoodstories.com
10 BEST BRUSSEL SPROUT SALAD RECIPES | YUMMLY
From yummly.com
12 BRUSSELS SPROUT SALAD RECIPES THAT MAKE LETTUCE LOOK …
From allrecipes.com
16 BEST BRUSSEL SPROUT SALAD RECIPES - HOW TO MAKE …
From countryliving.com
SHREDDED BRUSSELS SPROUTS SALAD - DETOXINISTA
From detoxinista.com
FRESH BRUSSELS SPROUTS AND TURKEY CHOPPED SALAD
From freshfoodbites.com
CASHEW CRUNCH SHREDDED BRUSSELS SPROUTS SALAD
From ambitiouskitchen.com
SHREDDED BRUSSELS SPROUTS SALAD (QUICK & SUPER EASY)
From primaverakitchen.com
CHOPPED BRUSSELS SPROUTS SALAD - THE CHEF MIMI BLOG
From chefmimiblog.com
CHOPPED BRUSSELS SPROUT SALAD WITH SKINNY BLUE CHEESE DRESSING
From notenoughcinnamon.com
BRUSSELS SPROUTS SALAD - IFOODREAL.COM
From ifoodreal.com
SHREDDED BRUSSEL SPROUTS AND CRANBERRIES SALAD
From onlyglutenfreerecipes.com
JENNIFER ANISTON SALAD - FRESH AND GLUTEN FREE
From iowagirleats.com
BRUSSELS SPROUT SALAD {MAKE AHEAD} - SPEND WITH PENNIES
From spendwithpennies.com
10 BEST BRUSSEL SPROUT SALAD RECIPES | YUMMLY
From yummly.com
SUPERFOODS BRUSSELS SPROUT SALAD - TWO HEALTHY KITCHENS
From twohealthykitchens.com
RAW SHREDDED BRUSSELS SPROUT SALAD WITH PARMESAN & LEMON
From tastefullygrace.com
SHAVED BRUSSELS SPROUT SALAD - SHE LIKES FOOD
From shelikesfood.com
SHREDDED BRUSSELS SPROUT SALAD | CANADIAN LIVING
From canadianliving.com
SHREDDED BRUSSELS SPROUTS & ARUGULA SALAD RECIPE - COOKIE AND …
From cookieandkate.com
BRUSSEL SPROUT SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
SHREDDED BRUSSELS SPROUTS SALAD | FOODTALK
From foodtalkdaily.com
CHOPPED BRUSSEL SPROUTS SALAD - STYLISH CRAVINGS
From stylishcravings.com
ROASTED BRUSSEL SPROUTS KALE SALAD RECIPE - THERESCIPES.INFO
From therecipes.info
SMOKED SHREDDED BRUSSELS SPROUT SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
SHAVED BRUSSELS SPROUT SALAD RECIPE — EATWELL101
From eatwell101.com
CHOPPED THAI BRUSSELS SPROUT SALAD WITH ALMOND GINGER DRESSING
From pinterest.ca
BRUSSEL SPROUT SALAD - FOOD WITH FEELING
From foodwithfeeling.com
HEALTHY BRUSSELS SPROUT CHOPPED SALAD WITH CITRUS ... - LIVELY TABLE
From livelytable.com
BRANCH OUT WITH YOUR SALAD: TRY A SHREDDED BRUSSELS SPROUTS SALAD
From goodcook.com
SHAVED BRUSSELS SPROUT SALAD - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
SHREDDED BRUSSELS SPROUT SALAD WITH CRANBERRIES
From foodtalkdaily.com
BRUSSELS SPROUTS SALAD WITH CITRUS VINAIGRETTE - THE REAL FOOD …
From therealfooddietitians.com
CHOPPED BRUSSELS SPROUT SALAD RECIPE | BRUSSELS SPROUTS RECIPE
From twopeasandtheirpod.com
56 CHOPPED BRUSSEL SPROUT SALAD IDEAS | HEALTHY RECIPES, SALAD …
From pinterest.ca
You'll also love