Honey-Lemon Brussels Sprout Salad

February 27, 2011 § Leave a comment

When I discovered brussels sprouts, I fell in love with them. I did not grow up eating them, so I didn’t have the pleasure of hating them before loving them. We’ve always had a beautiful relationship. This is my favorite salad. I hope you enjoy eating this as much as I do!

Serving size: 1 meal or 2 side salads


Brussels Sprout Salad

  • 1/2 pound of brussels sprouts (farmers market today $3/lb)
  • 1/4 cup blueberries (Trader Joe’s)
  • 3 tbsp toasted sliced almonds(farmers market today)
  • Manchego cheese (sprinkle/shave desired amount)

Honey-Lemon vinaigrette Dressing

  • 1 medium lemon juice (from my tree)
  • lemon zest (used 1/4 the lemon from above)
  • 2 tbsp cranberry sauce (Trader Joe’s)
  • 1 tbsp olive oil  (Trader Joe’s)
  • 2 tsp Apple Vinegar (Trader Joe’s)
  • 1 tbsp Orange Blossom Honey (farmers market)
  • Salt (to taste)
  • Pepper (to taste)

Comments: Use ingredients you have on hand. If you don’t have blueberries, use some dried fruit or strawberries. If you don’t have that cheese, I recommend using a bold flavored cheese.

Step 1

Wash sprouts, cut stems, remove outer layer of leaves (discard), continue peeling leaves and keep for salad

Step 2

Blanch leaves. Bring some water to a boil in a large saucepan.

Step 3

Toss in leaves for one minute.

Step 4

Drain immediately after and rinse with cold water. After running them through the cold water, drain leaves in colander. Leaves should look bright green.

Step 5

In a bowl, zest the lemon and mix in all the dressing ingredients

use a peeler or zester to remove zest (yellow part) and not the pith (white bitter part)

juice the whole lemon and use 1/4 lemon for zest

put in the rest of the dressing ingredients and mix

Step 6

In a large bowl, drizzle dressing over sprout leaves and toss lightly. Mix in the remaining salad ingredients (almonds, blueberries and cheese)



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