, the part that houses our sink, oven, stove, and refrigerator) is fully functional, so I can still cook — or chop — my way to healthy, energizing meals like this Detoxifying GreekSaladwith Kale & Cauliflower “Feta”
Add prosciutto with oil to sprouts mixture, tossing to combine. Add brusselssprouts, tossing to coat. In large bowl, whisk together mayonnaise, cheese, lemon juice, mustard, anchovy paste, garlic, Worcestershire sauce and pepper
Brusselssprouts—alongwith other members of the cruciferous vegetable family like kale, cabbage, broccoli, cauliflower, and Bok Choy are pack with a ton of anti-inflammatory, anti-bacterial, anti-cancer power into a low-calorie package
Basically, fennel tastes like anise, or black licorice, which I actually don’t care for. Shaved Brussels Sprout Saladwith Apples, Bacon, and Hazelnuts is fresh, crunchy shaved brusselssprouts tossed with julienned Granny Smith apple, shaved fennel, golden raisins, and crumbled bacon in a creamy maple dressing
My relationship to brusselssprouts was not always the best. I just slice them extra thin, massage with some dressing and they taste so special, something between a cabbage and a leafy salad
Layer brusselssprouts, red onion, hazelnuts, currants, and bacon on two salad plates. Say what you want about brusselssprouts, everything — and I mean everything — is better with bacon
Shaved BrusselsSproutsSaladwith Hazelnuts and BaconServings. They were so fresh, so instead of cooking them I decided to make a raw, shredded saladwith hazelnuts, bacon and lemon vinaigrette
I like to let this salad sit for a bit so that the brusselssprouts can absorb all the dressing. This salad is very quick to put together if you are using a food processor
Clean Eating Vegan GreekSalad. If you’re looking for a light, fresh summer salad that is different, this Shredded BrusselsSproutsSaladwith Cranberries and Maple Tahini Dressing is perfect
Shredded brusselssproutssalad mixed with a lovely maple balsamic vinaigrette and topped with pan-seared salmon- crispy, crunchy and bursting with fresh sweet and savory flavors
Sliced ultra-thin with a mandolin, Brusselssprouts make for an amazing raw salad. And one of my favorite things to pair with a caesar salad — homemade croutons
Toss with remaining shredded raw Brusselssprouts and toasted hazelnuts. Juice tangerine, reserving half of peel for zesting later, and add juice to salted sprouts
Add the brusselssprouts and cauliflower, season with salt and cook, stirring, until lightly browned, about 5 minutes. Sprinkle with 1 teaspoon of the spice mixture and serve right away. 1 pound small brusselssprouts, halved lengthwise. 4 cups cauliflower florets (from 1 head)
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