Simple Brussels Sprouts Salad
by Editorial Staff
This light vitamin salad is made from disassembled Brussels sprouts. They are mixed with smoked almonds, dried cranberries, and blueberries, Spanish manchego cheese, and sprinkled with a dressing that gives the salad a delicious taste. In addition to oils, it contains honey, champagne vinegar, lemon, mustard, and garlic. Mix everything beforehand and let the dressing brew before adding to the salad to fill it with citrus and spicy notes. For a more satisfying option, add bagel chips and bacon to the salad.
Cook: 25 minutes
Servings: 4
Ingredients
Salad;
- 220 gr. Brussels sprouts leaves only (3.5 tablespoons of leaves)
- 1 tbsp dried blueberries
- 2 tbsp dried cranberries
- 2 tbsp smoked almonds
- 15 gr. shaved manchego cheese
- Bagel chips or bacon, to serve (optional)
Refueling:
- 3/4 Art. vegetable oil
- 1/4 Art. olive oil
- 1 tbsp honey
- 2 tbsp champagne vinegar
- 1.5 teaspoon. freshly squeezed lemon juice
- 1/4 teaspoon grated lemon zest
- 1 teaspoon granular mustard
- Half a small clove of garlic, minced
Directions
- Make a dressing: In a small cup, combine vegetable oil and olive oil. In a large bowl, combine honey, vinegar, lemon juice, lemon zest, mustard, garlic, 0.5 teaspoon. salt and a pinch of black pepper. Stir in the oil mixture gradually. Refrigerate for at least 1 hour; can be stored in an airtight container for up to 1 week.
- For a salad, combine Brussels sprouts leaves, dried blueberries and cranberries, almonds, and 1/4 cup in a large bowl. refueling. Place the salad on a plate. Sprinkle with shaved manchego and black pepper. Serve with bagel chips and bacon, if desired.
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