Brussels Sprout Salad With Mustard Vinaigrette Recipes

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BRUSSELS SPROUT SALAD WITH MUSTARD VINAIGRETTE



BRUSSELS SPROUT SALAD WITH MUSTARD VINAIGRETTE image

Categories     Salad     Vegetable     Healthy

Number Of Ingredients 17

For Mustard Vinaigrette:
2 Tbsp whole grain mustard
6 Tbsp white wine vinegar
3 ½ Tbsp sugar
1 tsp. chopped garlic
1 tsp. Kosher salt
1 tsp. ground black pepper
½ c. apple cider
2 Tbsp Canola oil
For Brussels Sprout Salad:
2 ½ cups Brussels sprouts
2 Tbsp dried cranberries
2 Tbsp slivered almonds
2 Tbsp dried figs
2 Tbsp manchego cheese, grated
1 Tbsp parmesan cheese, grated
¼ cup Mustard Vinaigrette (see recipe above)

Steps:

  • For Mustard Vinaigrette: In a mixing bowl, whisk together mustard, vinegar, sugar, garlic, salt, pepper and apple cider. Slowly whisk in the oil. For Brussels Sprout Salad: Trim the leaves off around the stem of the Brussels sprouts and then peel apart each leaf. Bring 6 cups of water to boil. Place peeled Brussels sprouts in boiling water for 6 seconds (really, just 6 seconds). Quickly remove and place in ice water. When cooled, place on a tray to dry. In a mixing bowl, add the Brussels sprouts, dried cranberries, almonds, and figs. Toss with mustard vinaigrette. Place in a salad bowl and top with manchego and parmesan.

BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY



Bacon, Avocado, & Brussels Sprout Salad With Lemon Vinaigrette Recipe by Tasty image

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

20 brussels sprouts, shaved
1 avocado, diced
6 green onions, diced
1 cup fresh spinach
7 slices bacon, cooked and cut into 1/2 inch (1 cm) pieces
⅓ cup parmesan cheese
¼ cup dried cranberries
¼ cup sliced almonds
4 tablespoons lemon juice
1 tablespoon dijon mustard
1 tablespoon dried oregano
1 tablespoon pepper
½ tablespoon salt
4 tablespoons olive oil

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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