BRUSSELS SPROUT SALAD WITH BACON & PECANS
Shaved Brussels sprouts salad tossed with bacon, chopped pecans and Parmesan cheese. Tossed with a lemon-maple vinaigrette. Perfect for Thanksgiving!
Provided by Michelle
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
- In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt and pepper until thoroughly combined. You can also place the ingredients in a glass jar and shake well to combine.
- Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
- The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, see notes below). Top with shaved Parmesan before serving.
Nutrition Facts : Calories 371 kcal, Carbohydrate 17 g, Protein 11 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 24 mg, Sodium 343 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
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
BRUSSELS SPROUTS WITH TOASTED PECANS
B. said these Brussels sprouts would win over any sprout hater! They have great sweetness and crunch from the brown sugar and pecans.
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
- Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
- Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
- Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.
SHAVED BRUSSELS SPROUTS WITH POMEGRANATE ORANGE VINAIGRETTE AND PECANS
Steps:
- Trim the top and bottom of each orange. Put the oranges on one flat end and remove the rest of the rind in strips. Working over a bowl (to catch the juice) slice just to the left and right of each membrane, freeing each perfect wedge. Slice each segment in half crosswise and set aside. Squeeze the rest of the juice from the empty membranes into the bowl.
- Make the vinaigrette: To the bowl with the orange juice, add the vinegar, molasses, orange zest, and salt and pepper to taste, and whisk to combine. Slowly add the oil, whisking until emulsified.
- Toss the salad: In a large bowl, combine the shaved sprouts, the reserved orange segments, and the pomegranate seeds, add the vinaigrette, and toss to combine. Let sit at room temperature for 30 minutes before serving or cover and refrigerate for up to 8 hours. Transfer to a platter and garnish with pecans.
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.
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