Brussel Sprout Salad

Brussel Sprout Salad

Two Chef Mission
Not many know that you can use brussel sprouts just like any other fresh leafy green. It has a flavor very similar to cabbage and lends itself well being mixed with other greens, vegetables and pecorino romano cheese.
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Prep Time 15 minutes
Total Time 15 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 2 people
Calories 439 kcal

Equipment

  • Cutting Board
  • Chef Knife
  • Blender or Whisk
  • Mixing bowl

Ingredients
 
 

  • 1/2 bag Spinach
  • 4 oz Brussel Sprouts chiffonade
  • 1/2 each Bell Pepper diced
  • 1/4 each Onion diced
  • 2 oz Pecorino Romano Cheese
  • 1 clove Garlic minced
  • 2 Tbsp Thyme chopped
  • 1 Tbsp Sage chopped
  • 1/2 Tbsp Honey
  • 1/2 Tbsp Dijon Mustard
  • 2 oz White Wine Vinegar
  • 2 oz Olive Oil
  • Salt as needed
  • Pepper as needed

Instructions
 

  • Toss all salad ingredients together
  • For the vinaigrette blend or whisk together the garlic, 1/2 the herbs, dijon, salt, pepper, vinegar and oil.
  • Toss the salad greens with the dressing and top with the pecorino romano
  • Serve & Enjoy!

Nutrition

Calories: 439kcalCarbohydrates: 16gProtein: 14gFat: 37gSaturated Fat: 9gCholesterol: 29mgSodium: 457mgPotassium: 684mgFiber: 5gSugar: 6gVitamin A: 7535IUVitamin C: 80mgCalcium: 444mgIron: 5mg
Keyword fall, Italian, Recipes, salad, Simple Recipes, Spinach, vegetables, Vegetatarian
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