I decided to shake up our Brussels sprouts salad game.
I mean, don’t get me wrong, we love a Browned Brussels Sprouts Salad with Blue Cheese and Prosciutto, but Taste of Home had provided me a decidedly healthier option – with no prosciutto, no bacon fat, and no Southwestern Ranch Dressing.
Would it be as good?
Well, duh, no! I mean, there is no prosciutto, no bacon fat, and no Southwestern Ranch Dressing! Still and all, this is a very nice salad, and, if you really need to, you could always drizzle a bit of ranch in on top of the vinaigrette. So, come along and try it!
•2 tbsp olive oil
•1 tbsp rice vinegar
•1 tbsp Dijon mustard
•2 tsp honey
•1/4 tsp Seasoned Salt
•1 garlic clove, minced
•10 oz bag shaved Brussels sprouts
•1/2 cup diced sweet onion
•1/3 cup dried cherries
•1/3 cup chopped pecans
Whisk the vinaigrette ingredients together (and immersion blender works a treat here), then pour over the salad ingredients in a large bowl and toss well.
Transfer to a covered bowl and stash in the fridge for at least one hour before serving.
How’s that for a bonus? A salad that you can put together that actually tastes better after a nice rest in the fridge?
We enjoyed ours with Air Fried Swordfish to make for a pretty healthful meal, but, if you really need some creaminess, go ahead and add some ranch dressing, or mebbe even Medianoche mayonnaise; which would tie in nicely with the swordfish.