Brussels Sprout Blue Cheese And Glazed Pecan Salad Recipes
SHAVED BRUSSELS SPROUTS SALAD WITH PECANS
Toss thinly sliced Brussels sprouts with a lemon dressing and toasted pecans.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the pecans in a small skillet set over medium heat, stirring occasionally until lightly toasted, about 5 minutes. Cool and coarsely chop.
- Toss the Brussels sprouts, pecans, olive oil and lemon juice together in a large bowl and season with salt and pepper. Top with the chives if using.
BRUSSELS SPROUT, BLUE CHEESE, AND GLAZED-PECAN SALAD
Categories Salad Cheese Nut Vegetable Side Pecan Winter Brussels Sprout Boil Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 20 servings
Number Of Ingredients 6
Steps:
- Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
- Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)
- Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.
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4/5 (6)Calories 141 per servingServings 4
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4/5 (6)Calories 141 per servingServings 4
- Combine first 7 ingredients in a small bowl. Place Brussels sprouts and pecans in a large bowl; toss to combine. Add vinaigrette; toss to coat. Sprinkle with blue cheese.
- Peanut and Chile: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons olive oil, 2 teaspoons lime juice, 1 teaspoon lower-sodium soy sauce, 1/4 teaspoon kosher salt, 1/4 teaspoon sugar, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup unsalted peanuts, and 1 sliced red chile in a large bowl. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 134; FAT 8g (sat 4g); SODIUM 181mg
- Kale and Almond: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons olive oil, 2 teaspoons fresh lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon black pepper, 1/8 teaspoon kosher salt, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1 cup stemmed chopped kale, and 1/4 cup sliced almonds. Add vinaigrette; toss to coat. Top with 2 tablespoons grated Parmesan cheese. SERVES 4 (serving size: about 1 cup) CALORIES 134; FAT 2g (sat 6g); SODIUM 196mg
- Apple and Pistachio: Combine 2 tablespoons minced shallots, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon Dijon mustard, 2 teaspoons cider vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 minced garlic clove in a small bowl. Combine 1/2 pound thinly sliced Brussels sprouts, 1/4 cup shelled unsalted pistachios, and 1/2 cup thinly sliced apple. Add vinaigrette; toss to coat. SERVES 4 (serving size: 1 cup) CALORIES 129; FAT 7g (sat 2g,); SODIUM 226mg
BRUSSELS SPROUT, BLUE CHEESE, AND GLAZED-PECAN SALAD RECIPE
2002-12-01 Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry.
From bonappetit.com
Servings 20
From bonappetit.com
Servings 20
- Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
- Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. DO AHEAD Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.
- Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.
BRUSSELS SPROUT BLUE CHEESE AND GLAZED PECAN SALAD …
2018-04-19 Directions. Step 1 Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper. Step 2 Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl.
From friendseat.com
Cuisine AmericanCategory Lunch, Salad, Side Dish
From friendseat.com
Cuisine AmericanCategory Lunch, Salad, Side Dish
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