Aunt Karens Brussels Sprouts Salad Recipes

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KALE AND BRUSSELS SPROUT SALAD



Kale and Brussels Sprout Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

3 cups Brussels sprouts
1 large bunch Tuscan kale, center stems discarded
1 small clove garlic
1 small shallot
1 cup finely grated pecorino
1/2 cup extra-virgin olive oil
1/2 cup toasted pine nuts
2 tablespoons Dijon mustard
3 lemons, zested and juiced
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

  • In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
  • In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

Nutrition Facts : Calories 272 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 510 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 grams

FRIED BRUSSELS SPROUT SALAD



Fried Brussels Sprout Salad image

Provided by Aarón Sánchez

Categories     side-dish

Time 40m

Yield 1 entree size salad or 2 as side salad

Number Of Ingredients 27

1 cup vegetable oil
1 1/2 cups Brussels sprouts
3/4 cup frisee
1 tablespoon julienned Pickled Red Onions, recipe follows
1 tablespoon fresh parsley leaves
1 radish, thinly sliced
2 tablespoons fresh cranberries, soaked in red wine
2 tablespoons crumbled pork rind
2 tablespoons Tamarind Vinaigrette, recipe follows
1 tablespoon fresh cilantro leaves
1/2 teaspoon chile seasoning powder, such as Tajin
1/2 teaspoon kosher salt
Pinch fresh ground pepper
1 tablespoon finely grated manchego cheese
1/2 cup red wine vinegar
3/4 tablespoons sugar
1/4 teaspoon dried oregano (preferably Mexican)
1/4 tablespoon kosher salt
1/4 teaspoon ground black pepper
Pinch dried red pepper flakes
2 whole cloves
1 bay leaf
1/2 large red onion, thinly sliced
1 cup tamarind puree
2 tablespoons red wine or sherry vinegar
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil

Steps:

  • Using a saute pan, preheat the vegetable oil over medium heat. Trim the ends of the Brussels sprouts and split in half from top to bottom. When the oil just begins to smoke, carefully add the halved Brussels sprouts to the pan. Saute until they are slightly crispy and brown, 2 to 3 minutes.
  • Remove the Brussels sprouts from the pan and let them drain for about 3 minutes on a dry paper towel.
  • In a mixing bowl, place the fried sprouts, frisee, Pickled Red Onion, parsley leaves and radishes and toss. Add the cranberries, crumbled pork rind and Tamarind Vinaigrette. Toss well. Season with the cilantro leaves, seasoning, salt and pepper. Toss again.
  • Arrange the salad in a long oval salad bowl. Bring the cilantro leaves to the top of the salad.
  • Garnish with the manchego cheese grated over the salad.
  • Combine the vinegar, 1/4 cup water, the sugar, oregano, salt, black pepper, pepper flakes, cloves and bay leaf in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, and then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, and then reduce the heat and cook until the onions soften and wilt, 3 to 4 minutes.
  • Remove the saucepan from the heat, cover and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among plastic containers. Cover and refrigerate for up to 2 weeks.
  • Add the puree, vinegar and salt to a metal bowl. Slowly whisk in the oil.

AUNT KAREN'S BRUSSELS SPROUTS SALAD [4]



AUNT KAREN'S BRUSSELS SPROUTS SALAD [4] image

Categories     Salad     Vegetable     Side

Yield 6 Servings

Number Of Ingredients 8

2 (10 ounce) packages frozen Brussels sprouts
1/2 cup water
1/4 cup apple cider vinegar
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tomato, chopped
1 tablespoon chopped fresh parsley

Steps:

  • Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain. Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.

AUNT KAREN'S SHRIMP SALAD



Aunt Karen's Shrimp Salad image

When unexpected company calls during the holidays, this shrimp salad is the perfect fit. It's quick to put together, too, leaving you more time to spend with your guests. - Karen Moore, Jacksonville, Florida

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 24 servings.

Number Of Ingredients 10

2 pounds uncooked shrimp (26-30 per pound), peeled and deveined and halved
1 tablespoon white vinegar
1 tablespoon lemon juice
1/3 cup plus 1 tablespoon mayonnaise, divided
1/2 teaspoon garlic salt
2 celery ribs, chopped
5 hard-boiled large eggs, chopped
1/4 cup chopped sweet red pepper
24 Bibb lettuce leaves or Boston lettuce leaves
Sliced green onions, optional

Steps:

  • In a large saucepan / Dutch oven, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight., To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.

Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 85mg cholesterol, Sodium 120mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

AUNT KAREN'S BRUSSELS SPROUTS SALAD



Aunt Karen's Brussels Sprouts Salad image

This salad goes very well with most pork dishes. Light and refreshing!

Provided by mistychesebro

Categories     Vegetable Salads

Time 2h20m

Yield 6

Number Of Ingredients 8

2 (10 ounce) packages frozen Brussels sprouts
½ cup water
¼ cup apple cider vinegar
¼ cup vegetable oil
1 teaspoon salt
¼ teaspoon ground black pepper
1 tomato, chopped
1 tablespoon chopped fresh parsley

Steps:

  • Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
  • Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.

Nutrition Facts : Calories 126.1 calories, Carbohydrate 8.6 g, Fat 9.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 399.8 mg, Sugar 0.7 g

AUNT KAREN'S BRUSSELS SPROUTS SALAD



Aunt Karen's Brussels Sprouts Salad image

This salad goes very well with most pork dishes. Light and refreshing!

Provided by mistychesebro

Categories     Vegetable Salads

Time 2h20m

Yield 6

Number Of Ingredients 8

2 (10 ounce) packages frozen Brussels sprouts
½ cup water
¼ cup apple cider vinegar
¼ cup vegetable oil
1 teaspoon salt
¼ teaspoon ground black pepper
1 tomato, chopped
1 tablespoon chopped fresh parsley

Steps:

  • Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
  • Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.

Nutrition Facts : Calories 126.1 calories, Carbohydrate 8.6 g, Fat 9.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 399.8 mg, Sugar 0.7 g

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