Honey Mustard Brussels Sprout Salad

Honey Mustard Brussels Sprout dish is all concerning crisp, cut Brussels sprouts tossed with slightly sweet honey mustard dressing, dried cranberries and shredded pecans.

I’ve shared many recipes that decision for this versatile and healthy vegetable, like Creamy Garlic Brussels, Brussels Sprout slaw, Brussels sprouts Gratin and heat Quinoa dish with Brussels Sprouts, thus if you’re an exponent of Brussels like i'm, make certain to ascertain out those delicious recipes too.

Honey Mustard Brussels Sprout Salad
Honey Mustard Brussels Sprout Salad

In this cut Brussels sprout dish instruction, we’re keeping them in their raw state and shredding them to use as a hearty exchange for lettuce. This instruction makes an outsized enough batch for four to five individuals to share. This Brussels sprout dish can keep well in AN air-tight instrumentality within the icebox for up to 4-5 days. Add some shredded supermolecule (such as chicken, turkey or pork) and you’ll have yourself a delicious and well-balanced lunch.

You can either shred the Brussels sprouts yourself or use pre-shredded sprouts – either approach it’s healthy, it’s packed with flavor, and may be prepped on a daily basis or perhaps 2 days before it’s on the menu. Don’t you're keen on schoolwork ahead Brussels sprouts recipes!

Honey Mustard Brussels Sprout Salad

INGREDIENTS:
Salad:
  • 12 oz Brussels sprouts
  • 1/2 cup dried cranberries (chopped)
  • 1/3 cup pecans (chopped)

Honey Mustard Vinaigrette:
  • 2 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • ¼ tsp sea salt
  • 1/8 tsp black pepper
  • 1/2 tsp garlic powder
  • ¼ tsp onion powder
  • 1 tbsp honey
  • 1/3 cup olive oil (5-6 tbsp)

INSTRUCTIONS:
  1. Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.
  2. Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and Dijon mustard, season with salt and pepper and add garlic and onion powders. Whisk everything together.
  3. Next whisk in honey. Now slowly drizzle in the olive oil while whisking the ingredients together. Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy, with oil completely mixed in.
  4. Add chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.

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