Friday, March 3, 2017

Healthy Friday

Shredded Brussels Sprouts with Toasted Nuts, Dates, Bacon and a Lemon Vinaigrette
Cook's notes: By shredding the raw Brussels sprouts, you break down their hearty, fibrous bodies into what feels more like cabbage or lettuce. And when you combine those shredded pieces with a lemony oil dressing that soaks in and softens them just a tad, the only thing better is having them with the toasted walnuts and dates placed on top. It was so easy to put together and delicious. Another dressing option purchase a store bought Lite Greek Vinaigrette. Recipe serves four.
Salad Ingredients: 
  • 1 small package shaved Brussels sprouts, about 3/4 of the package for serving four
  • 3/4 cup walnuts or almonds, toasted and chopped
  • Optional 3 slices of bacon, cooked crisp and diced 
  • 4 Medjool dates, pitted and sliced  
  • 1/3 cup red onion,diced
  • Grated Parmesan or Romano cheese
Dressing Ingredients:
  • 1/4 cup extra virgin olive oil
  • 2 TB. lemon juice
  • 1-1/2 tsp Dijon mustard
  • 1 garlic clove, minced
  • 2 TB. honey
  • Salt and freshly ground pepper
  • In a large bowl add shaved Brussels sprouts, walnuts or almonds, bacon bits, dates and red onion.
  • In a blender add all dressing ingredients, taste to season and pour over salad to toss evenly to coat. 
  • Grate cheese on top of salad.
Cooking tip: Toast nuts at 350 degrees for 3 minutes in oven.

1 comment:

  1. I had no idea Brussel Sprouts could be purchased shaved. I just recently started eating them after decades of not because I didn't like them. But now I roast them with olive oil, a pinch of sea salt and freshly-ground pepper and I love them. I just detest the odor that then permeates the house.