Cherry Tomato Brussels Sprouts Salad Recipes

CHERRY TOMATO-BRUSSELS SPROUTS SALAD

Steps:

• Cook Brussels sprouts as directed on package; drain. Pour dressing over hot Brussels sprouts, turning each until well coated. Cover and refrigerate at least 3 hours.
• Add tomatoes to Brussels sprouts; toss. Serve on lettuce leaves.

ROASTED BRUSSELS SPROUTS, RUTABAGA AND CHERRY TOMATOES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Whisk together the lemon juice, honey, Aleppo pepper and dried mint in a small bowl. Whisk in the olive oil. Season with salt.
• Spread the Brussels sprouts and rutabaga on the lined baking sheet, drizzle with the lemon mixture and season with salt. Roast until softened and just beginning to brown, about 20 minutes.
• Add the tomatoes to the baking sheet and stir to combine. Roast until the tomatoes begin to burst, 10 to 12 minutes. Transfer the vegetables to a serving bowl or platter. Garnish with freshly torn mint or basil, if using.

TOMATO BRUSSEL SPROUTS SALAD

Steps:

• Cook Brussel Sprouts as directed on package. Pour salad dressing over hot sprouts, turning each until well coated. Cool, Cover, and refrigerate at least 3 hours. Add tomatoes and toss.

BRUSSELS SPROUTS CHRISTMAS SALAD

Steps:

• Cook up Brussels sprouts according to package directions. Drain thoroughly.
• Meanwhile, prepare the dressing: In a small jar with a screw-top lid, combine all dressing ingredients. Cover and shake to blend well. Transfer warm sprouts to bowl and pour the dressing over, mixing to coat evenly. Cover and chill at least 4 hours or overnight.
• (If you use a prepared commercial dressing, it takes about 1-1/4 cups.).
• Wash the cherry tomatoes and cut in half; put into another container. Add sliced green onions; cover and chill.
• Just before serving: Combine the sprouts with the tomatoes and onions. Stir gently to coat vegetables with dressing. Then, using a slotted spoon, transfer to a serving bowl.

CHERRY TOMATO SALAD

Steps:

• In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion.
• In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture.
• In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

CHERRY TOMATO SALAD

Steps:

• Place tomatoes in a shallow bowl. In a small bowl, whisk oil, vinegar, salt and sugar until blended; stir in herbs. Pour over tomatoes; gently toss to coat. Refrigerate, covered, overnight.