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.
Prep Time 15 mins
Total Time 15 mins
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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