Brussels Sprout Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound fresh Brussels sprouts (about 20 or so average size)5 oz arugula1 apple (I use gala)Juice of one lemon1/2 lb bacon*4 oz gorgonzola crumbs*1/2 C walnut halves*Dressing2 T plain stone ground mustard (I use Ingelhoff)2 T honey2 T extra virgin olive oil*2 T apple cider vinegar*
Serving Size: Serves 6 people
Make the dressing. I often make it ahead of time (like the day before) so all the flavors can incorporate well, and I find using a small jar with a tight fitting lid works best, but you can also just whisk it together. Combine the mustard, honey, evoo, and vinegar and shake up or whisk well.
Wash the Brussels sprouts, drain well and dry and pull off the outer leaves. If using a food processer, chop off the stems, cutting a bit into the sprout itself. If slicing by hand, leave the stems on because it will help you hold them. Thinly slice the sprouts, by hand or with a single-blade grater. Then work the slices a bit with your hands to separate the strands. Pull out the really chunky bits (there will be a few pieces of core).
Slice the arugula a bit too into strands that are similar to the sprouts, but slightly larger. Don’t stress about this too much, just grab a bunch and chop it down a bit.
Slice apple into six wedges, remove the core (leave skin on), then slice the wedges crossways for somewhat thin (but not too thin) pieces. Toss the apple pieces in the lemon juice to coat well and put on paper towel to drain.
Fry up the bacon and crumble (I usually do this ahead of time and actually bake it in the oven).
Toss the walnuts in a small fry pan on medium heat and, watching carefully and stirring/flipping often, toast them for just a few minutes until they smell fragrant and start to turn slightly golden. Remove from pan and roughly chop (don’t make the pieces too small).
Combine all the ingredients, pour on the dressing, and toss well to coat.
*Ways to modify the salad: The basic ingredients are the sprouts, arugula, apples and the honey mustard dressing. Add as much or as little of the other ingredients as you want. Don’t eat meat/bacon? Leave it out. Don’t eat dairy? Leave it out. Watching fat/calories? Use just half the gorgonzola/bacon/walnuts, or reduce the oil in dressing (increase the amount of vinegar by however much you reduce the oil to keep enough moisture…dressing will be slightly more tart).
Number of Servings: 6
Recipe submitted by SparkPeople user BABSINATL.
Make the dressing. I often make it ahead of time (like the day before) so all the flavors can incorporate well, and I find using a small jar with a tight fitting lid works best, but you can also just whisk it together. Combine the mustard, honey, evoo, and vinegar and shake up or whisk well.
Wash the Brussels sprouts, drain well and dry and pull off the outer leaves. If using a food processer, chop off the stems, cutting a bit into the sprout itself. If slicing by hand, leave the stems on because it will help you hold them. Thinly slice the sprouts, by hand or with a single-blade grater. Then work the slices a bit with your hands to separate the strands. Pull out the really chunky bits (there will be a few pieces of core).
Slice the arugula a bit too into strands that are similar to the sprouts, but slightly larger. Don’t stress about this too much, just grab a bunch and chop it down a bit.
Slice apple into six wedges, remove the core (leave skin on), then slice the wedges crossways for somewhat thin (but not too thin) pieces. Toss the apple pieces in the lemon juice to coat well and put on paper towel to drain.
Fry up the bacon and crumble (I usually do this ahead of time and actually bake it in the oven).
Toss the walnuts in a small fry pan on medium heat and, watching carefully and stirring/flipping often, toast them for just a few minutes until they smell fragrant and start to turn slightly golden. Remove from pan and roughly chop (don’t make the pieces too small).
Combine all the ingredients, pour on the dressing, and toss well to coat.
*Ways to modify the salad: The basic ingredients are the sprouts, arugula, apples and the honey mustard dressing. Add as much or as little of the other ingredients as you want. Don’t eat meat/bacon? Leave it out. Don’t eat dairy? Leave it out. Watching fat/calories? Use just half the gorgonzola/bacon/walnuts, or reduce the oil in dressing (increase the amount of vinegar by however much you reduce the oil to keep enough moisture…dressing will be slightly more tart).
Number of Servings: 6
Recipe submitted by SparkPeople user BABSINATL.
Nutritional Info Amount Per Serving
- Calories: 293.1
- Total Fat: 20.8 g
- Cholesterol: 22.3 mg
- Sodium: 489.5 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.3 g
- Protein: 10.7 g
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