Brussel Sprout Salad

Brussel Sprout Salad

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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Course: Main Course, Salad, Side Dish
Cuisine: American, Italian
Keyword: fall, Italian, Recipes, salad, Simple Recipes, Spinach, vegetables, Vegetatarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 439kcal

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: 439kcal | Carbohydrates: 16g | Protein: 14g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 457mg | Potassium: 684mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7535IU | Vitamin C: 80mg | Calcium: 444mg | Iron: 5mg
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