BRUSSELS SPROUTS AND SPINACH SALAD
Steps:
- Wash and dry the Brussels sprouts. Slice thinly with a sharp knife oruse a mandoline.
- Add the Brussels sprouts and spinach leaves to a bowl.
- Toast the pumpkin seed kernels in a dry sauté pan over medium heatuntil they become fragrant and slightly darker (about 3 minutes). Add themto the bowl with the greens. Toss the ingredients to fully combine. Add feta and tossgently just until combined.
- Top the salad with pomegranate arils, a sprinkling of feta, and a drizzle of vinaigrette.
- Add the pomegranate juice, sugar, and lemon juice to a small sauce pan over medium-low heat. Cook, stirring occasionally, until liquid reduces to ¼ cup (about 20-25minutes). Cool slightly.
- Add the liquid, apple cider vinegar, and mustard to a small bowl. Briskly whisk themixture while slowly drizzling in the olive oil.
- Add salt and pepper to taste.
BRUSSELS SPROUT LEAF AND BABY SPINACH SAUTé
This recipe was brought to The Times in 2012 by Sara Forte, a self-taught vegetarian chef and the author of the Sprouted Kitchen, a vegetarian food blog. While Ms. Forte loves whole roasted brussels sprouts, she knows many people don't like the woodsy center. In this simple warm salad, only the tender outside leaves are used. Just peel the leaves away, discard the core, then sauté with jumble of fresh spinach and dress with a white wine-maple syrup vinaigrette. A handful of Marcona almonds finishes it off for a a pleasant crunch.
Provided by Tara Parker-Pope
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one brussels sprout at a time, peel off each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
- Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels sprout leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
- Sprinkle with the salt and Marcona almonds and serve immediately.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 6 grams, TransFat 0 grams
WARM BRUSSELS SPROUT AND SPINACH SALAD WITH BACON
Categories Salad Leafy Green Pork Vegetable Quick & Easy Fall Gourmet
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a heavy skillet cook the bacon over moderate heat until it is crisp and transfer it to paper towels to drain. Heat the fat remaining in the skillet over moderately high heat until it is hot but not smoking and in it sauté the Brussels sprouts with the caraway seeds, stirring, for 1 to 2 minutes, or until the sprouts are tender and pale golden. Remove the skillet from the heat, stir in the oil, the vinegar, and the sugar, and add the spinach. Sauté the mixture over moderately high heat, tossing it, for 1 minute, or until the spinach is wilted. Season the salad with pepper and sprinkle it with the bacon, crumbled.
BRUSSEL LEAF AND BABY SPINACH SAUTé
Provided by Sara Forte
Categories Salad Leafy Green Side Thanksgiving Vegetarian Fall Vegan Brussels Sprout Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Working with one brussels sprout at a time, peel each individual leaf, starting from the outside and working toward the middle. Continue to peel until you get to the tough core where it is just too tight to pull any more leaves. Discard the core and put the leaves in a big bowl. Repeat with the remaining brussels sprouts.
- Over medium heat, warm the olive oil in a large frying pan. Add all of the brussels leaves and sauté for about 30 seconds. Add the vinegar and maple syrup and toss to coat. Add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
- Sprinkle with the salt and Marcona almonds and serve immediately.
QUICK SPINACH SALAD WITH SPROUTS
Make and share this Quick Spinach Salad with Sprouts recipe from Food.com.
Provided by Dine Dish
Categories Low Cholesterol
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese.
- Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice.
- Trim, wash and dry spinach.
- Tear into bite-sized pieces to make about 10 cups, lightly packed.
- Place in salad bowl.
- Add alfalfa sprouts, cheese and sunflower seeds.
- In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper.
- MIx well.
Nutrition Facts : Calories 93.8, Fat 7.7, SaturatedFat 1.7, Cholesterol 5.6, Sodium 139.8, Carbohydrate 4.2, Fiber 2, Sugar 0.8, Protein 3.9
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