Brussels Sprout and Apple Salad
Since Brussels sprouts are basically miniature cabbages, they can be eaten raw in salad or coleslaw. They are a member of the all important cruciferous vegetable family that contains potent phytonutrients including indoles and sulforaphanes. Here Brussels sprouts are balanced with salad greens, sweet apples and finished with a mustard vinaigrette to create a flavorful and nutrient-dense salad.
Serves:
Ingredients:
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¼ cup lemon juice
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1 apple, such as Granny Smith or Gala
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3 Tbsp olive oil
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2 Tbsp cider vinegar
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2 Tbsp Dijon mustard
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1 ½ Tbsp maple syrup
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4 cups Brussels sprouts, raw, shredded
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4 cups mixed salad greens
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¼ cup toasted nuts, sunflower seeds, dried cherries or pomegranate arils
Instructions:
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Combine the lemon juice with 1 cup of cold water in a medium bowl. Core the apple and cut into matchsticks. Put directly into the lemon water. Set aside.
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In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard and maple syrup. Set aside.
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Place Brussels sprouts and salad greens in large bowl. Toss gently to combine.
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Drain the apples. Add the apples to the salad mixture.
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Pour prepared dressing over salad mixture; toss to combine.
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Garnish, as desired.
Source:
http://cookforyourlife.org/
Molly Miles |
1/21/2016