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
SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO
Provided by Jonathan Waxman
Categories Cheese Side No-Cook Walnut Fall Brussels Sprout Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
Steps:
- Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
- Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO
Steps:
- Holding each Brussels sprout by its stem end, cut into very thin slices; discard the stem ends. Toss in a bowl to separate the layers.
- Lightly crush the walnuts with your hands and add to the sprouts along with the cheese, oil, and lemon juice, then toss to combine. Season with pepper.
- do ahead
- The WALNUTS can be toasted 1 day ahead and kept in an airtight container at room temperature.
- The BRUSSELS SPROUTS can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.
SHAVED BRUSSELS SPROUT, MEYER LEMON, AND QUINOA SALAD
Shaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad a super-satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Place quinoa and 1 1/2 cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered, until grains are tender and water has been absorbed, about 16 minutes. Transfer to a bowl; let cool.
- Peel 4 long strips of zest from lemon with a vegetable peeler; thinly slice. Juice lemon into a bowl (you should have 2 tablespoons); whisk in oil in a slow, steady stream.
- Add zest, brussels sprouts, walnuts, scallions, and chile to quinoa. Season with 3/4 teaspoon salt and drizzle with vinaigrette. Stir to combine. Serve immediately, or refrigerate, covered, up to 3 days.
Nutrition Facts : Calories 386 g, Fat 23 g, Fiber 15 g, Protein 10 g, SaturatedFat 2 g, Sodium 236 g
SHAVED BRUSSELS SPROUT SALAD W/PINE NUTS & LEMON
I saw this tasty recipe in a little booklet put out by my pharmacy. I love brussels sprouts and I love pine nuts, so this has got to be a winner! I can't wait to make it! Recipe & photo: Diabetes Focus magazine
Provided by Ellen Bales
Categories Other Salads
Time 45m
Number Of Ingredients 6
Steps:
- 1. Cut the Brussels sprouts in half lengthwise and thinly slice them until you get to the chunky white core. Discard the remainder.
- 2. Place Brussels sprouts in a medium mixing bowl and add the olive oil, lemon juice, pine nuts and cheese. Mix well. Season with salt and pepper.
- 3. Cover the bowl and let sit for 30 minutes to allow the flavors to blend before serving.
RED CABBAGE AND SHAVED BRUSSELS SPROUT SALAD
Save time on Turkey Day by preparing this delicious side dish from chef Alex Guarnaschelli ahead of time.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together vinegar, mustard, horseradish cream, Worcestershire sauce, and paprika; season with salt and pepper. Very slowly whisk in oil until emulsified. (Mixture should look like mayonnaise.) Carefully fold in creme fraiche and lemon zest. Season with salt and pepper.
- In another large bowl, mix together cabbage, brussels sprouts, celery, and lemon juice; season with salt and pepper.
- Just before serving, toss cabbage mixture with vinegar mixture; season with salt and pepper and serve immediately.
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