Shaved Brussels Sprouts Salad With Poppy Seed Dressing Recipes
SHAVED BRUSSELS SPROUT SALAD
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
POPPY SEED DRESSING
Provided by Jennifer Danter
Yield 1 cup
Number Of Ingredients 7
Steps:
- Finely grate 1 Tbsp peel from orange; set aside. Cut top and bottom from orange so it sits flat. Working from top to bottom, cut off peel and pith. Hold orange over blender and carefully cut out pieces between membranes into blender. Squeeze in any remaining juice.
- Add shallot, vinegar, maple syrup, mustard, and salt. Blend until pureed. With blender still running, slowly drizzle in oil. Stir in reserved orange peel and poppy seeds and transfer dressing to cruet or small bottle.
SHAVED BRUSSELS SPROUTS SALAD WITH POPPY SEED DRESSING
Steps:
- For the poppy seed dressing: Place the yolks in a large bowl with 1 tablespoon of the vinegar. While whisking constantly, pour in the canola oil as slowly as possible. Add the honey, mustard, garlic powder, black pepper and remaining vinegar and whisk until mixed. Stir in the poppy seeds and salt.
- For the Brussels sprouts: Add the Brussels sprouts, sliced almonds, dried cranberries and scallions to a large bowl. Pour the dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to serve.
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- Remove any bruised outer leaves from the brussels sprouts. Holding each brussels sprout by stem end, cut into very thin slices. Toss in a bowl to separate layers.
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