Brussels Sprout Salad

Name: Brussels Sprout Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Global
Ingredients: 2 Tbsps smoked almonds; 227 grams Brussels sprouts, leaves only (3 1/2 cups leaves); 2 Tbsps champagne vinegar; 1 Tbsp dried blueberries; 2 Tbsps dried cranberries; 1 small cloves garlic, minced; 1 Tbsp honey; 1 serving Kosher salt and freshly ground pepper; 2 teaspoons fresh lemon juice; 0 teaspoons grated lemon zest; 14 grams manchego cheese, shaved; 59 milliliters extra-virgin olive oil; 177 milliliters vegetable oil; 1 teaspoon whole-grain mustard

Brussels Sprout Salad might be just the main course you are searching for. This gluten free recipe serves 1. One portion of this dish contains roughly 16g of protein, 234g of fat, and a total of 2382 calories. From preparation to the plate, this recipe takes approximately 15 minutes. If you have cranberries, vegetable oil, garlic, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.

Ingredients you will need

Vegetable Oil

Lemon Juice

Lemon Zest

Olive Oil

Mustard

Vinegar

Garlic

Pepper

Honey

Salt

Equipment you will use

Whisk

Bowl

Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.

Ingredients you will need

Vinegar

Cooking Oil

Equipment you will use

Whisk

Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper.

Ingredients you will need

Dried Blueberries