Cherry Tomato Brussels Sprouts Salad Recipes

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BRUSSELS SPROUTS CHRISTMAS SALAD



Brussels Sprouts Christmas Salad image

I love this dish; it can serve as either a salad or a vegetable. At a buffet, I let it serve as both so as not to clutter up the plates with too many food items. The red and green colors are perfect for a Christmas meal. It can be prepared ahead which is always a help. Sometimes I even use a prepared vinaigrette. I especially like Girard's Champagne Dressing. Note that cooking time is actually chilling time. This recipe originally came from BH&G.

Provided by Lorraine of AZ

Categories     Vegetable

Time 4h30m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 (10 ounce) packages frozen Brussels sprouts
2 -3 cups cherry tomatoes
1/2 cup thinly sliced green onion
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried basil leaves, crumbled
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/4 cup red wine vinegar
1 cup salad oil

Steps:

  • Cook up Brussels sprouts according to package directions. Drain thoroughly.
  • Meanwhile, prepare the dressing: In a small jar with a screw-top lid, combine all dressing ingredients. Cover and shake to blend well. Transfer warm sprouts to bowl and pour the dressing over, mixing to coat evenly. Cover and chill at least 4 hours or overnight.
  • (If you use a prepared commercial dressing, it takes about 1-1/4 cups.).
  • Wash the cherry tomatoes and cut in half; put into another container. Add sliced green onions; cover and chill.
  • Just before serving: Combine the sprouts with the tomatoes and onions. Stir gently to coat vegetables with dressing. Then, using a slotted spoon, transfer to a serving bowl.

Nutrition Facts : Calories 202.8, Fat 21.7, SaturatedFat 3, Sodium 247, Carbohydrate 2.6, Fiber 0.8, Sugar 1.4, Protein 0.6

CHERRY TOMATO-BRUSSELS SPROUTS SALAD



Cherry Tomato-Brussels Sprouts Salad image

This four-ingredient salad is elegant enough for entertaining, yet simple enough for everyday dining.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 8

Number Of Ingredients 4

2 packages (10 ounces each) frozen Brussels sprouts
3/4 cup reduced-calorie Italian dressing
1 cup cherry tomato, cut in half
Lettuce leaf

Steps:

  • Cook Brussels sprouts as directed on package; drain. Pour dressing over hot Brussels sprouts, turning each until well coated. Cover and refrigerate at least 3 hours.
  • Add tomatoes to Brussels sprouts; toss. Serve on lettuce leaves.

Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg

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