BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING
Steps:
- Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
- Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
- Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.
BRUSSELS SPROUTS CHRISTMAS SALAD
I love this dish; it can serve as either a salad or a vegetable. At a buffet, I let it serve as both so as not to clutter up the plates with too many food items. The red and green colors are perfect for a Christmas meal. It can be prepared ahead which is always a help. Sometimes I even use a prepared vinaigrette. I especially like Girard's Champagne Dressing. Note that cooking time is actually chilling time. This recipe originally came from BH&G.
Provided by Lorraine of AZ
Categories Vegetable
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook up Brussels sprouts according to package directions. Drain thoroughly.
- Meanwhile, prepare the dressing: In a small jar with a screw-top lid, combine all dressing ingredients. Cover and shake to blend well. Transfer warm sprouts to bowl and pour the dressing over, mixing to coat evenly. Cover and chill at least 4 hours or overnight.
- (If you use a prepared commercial dressing, it takes about 1-1/4 cups.).
- Wash the cherry tomatoes and cut in half; put into another container. Add sliced green onions; cover and chill.
- Just before serving: Combine the sprouts with the tomatoes and onions. Stir gently to coat vegetables with dressing. Then, using a slotted spoon, transfer to a serving bowl.
Nutrition Facts : Calories 202.8, Fat 21.7, SaturatedFat 3, Sodium 247, Carbohydrate 2.6, Fiber 0.8, Sugar 1.4, Protein 0.6
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
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
BRUSSELS SPROUTS SALAD
This vibrant salad of Brussels sprouts and red cabbage is especially pretty to serve as a side dish for Christmas - ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 14
Number Of Ingredients 9
Steps:
- In large bowl, toss Brussels sprouts, cabbage, bacon, cranberries and pecans.
- In small bowl, stir dressing, orange juice and lemon juice with wire whisk until well blended. Pour dressing over salad; toss to coat. Top with cheese. Serve immediately.
Nutrition Facts : Calories 76, Carbohydrate 9 g, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 193 mg
MAPLE-GLAZED BRUSSELS SPROUTS
Maple-flavored bacon and Brussels sprouts come together in this delicious side dish - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add Brussels sprouts and shallots to drippings in skillet; cook over medium-high heat, stirring occasionally, until browned.
- Add broth to skillet. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes. Stir in syrup, salt and pepper. Cook uncovered over medium-high heat 2 to 4 minutes, stirring frequently, until Brussels sprouts are glazed. Sprinkle with bacon and pecans.
Nutrition Facts : Calories 151, Carbohydrate 17 g, Fat 1 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 403 mg
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
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