Raw Swiss Chard Cabbage And Brussels Sprout Salad Recipes
SHAVED CABBAGE AND BRUSSELS SPROUT SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Toss the cabbage with the sprouts, chives and apples in a small bowl.
- Whisk the buttermilk with the vinegar and oil in a separate small bowl. Pour the dressing over the salad, add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well.
- Chill, covered, for about 1 hour. Toss well and season with additional salt and pepper.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams
AUTUMN GREENS SALAD WITH SUNFLOWER SEEDS
In this salad of hearty autumn greens, sunflower seeds and oil provide a deep, nutty flavor and are packed with vitamin E. Cold-pressed sunflower oil is available at some health food and import stores.
Provided by Martha Stewart
Categories Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
- Toss brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 185 g, Fat 12 g, Fiber 4 g, Protein 5 g, Sodium 372 g
RAW SWISS CHARD, CABBAGE, AND BRUSSELS SPROUT SALAD
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 2h30m
Number Of Ingredients 11
Steps:
- Combine greens in a large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes.
- In a small bowl, whisk together vinegar, mustard, soy sauce, and remaining 1 teaspoon salt. Slowly whisk in oil. Toss greens with three-quarters of dressing. Add cheese and walnuts; toss to combine. Refrigerate at least 10 minutes and up to 1 hour. Serve, tossing with more dressing if desired.
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