Shaved Brussels Sprouts Salad

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.

But…

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!

INGREDIENTS
Vinaigrette:
•2 tbsp olive oil
•1 tbsp rice vinegar
•1 tbsp Dijon mustard
•2 tsp honey
•1/4 tsp Seasoned Salt
•1 garlic clove, minced

Salad:
•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.

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