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Wednesday, May 13, 2015

Shredded Brussels Sprouts, Kale, and Citrus Salad


The dressing for this has a nice vinegary tang, which I love, love, love. I enjoy dressings and foodies which are bracingly acidic Due to the ingredients being a little more hearty than typical salad ingredients, they're able to sit in the dressing overnight, which makes this a great salad to serve for dinner, because any leftovers will easily keep until lunch the next day.

Other Salad Wednesday Posts: Fried Green Tomato Salad with Melon Relish; Blood Orange Salad with Goat Cheese and Pecans; Endive Salad with Blue Cheese Dressing; Kale Roasted Celery Root, Deviled Eggs and Spiced Almond Salad; Spinach Quinoa Salad with Roasted Grapes, Pears and Almonds.

Recipe from PopSugar.
Ingredients:
-1 tablespoon whole-grain mustard
-2 tablespoons apple cider vinegar
-3/4 teaspoon kosher salt
-1 tablespoon plus 1 teaspoon maple syrup
-2 tablespoons extra-virgin olive oil
-8 ounces (about 3 cups) brussels sprouts, shredded
-6 kale leaves, stemmed and shredded
-1/4 cup craisins
-2 clementines, sliced, skin and pith removed

To make the dressing whisk together the first five ingredients in a small bowl.

Combine all of the other ingredients in a large bowl. Pour the dressing over top and toss to coat. 



I had never eaten raw Brussels sprouts before, but I really enjoyed them in this salad. The uncooked Brussels mixed with the lightly steamed kale made for a nice texture contrast. The cranberries were sweet and the citrus was bright. Everything tasted great with the dressing. 

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