Wilted Brussels Sprouts Salad With Warm Apple Cider Dressing Recipes

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WILTED BRUSSELS SPROUTS SALAD WITH WARM APPLE-CIDER DRESSING



Wilted Brussels Sprouts Salad with Warm Apple-Cider Dressing image

The sweetness and gentleacidity of a warm apple-cider dressing brightensthis brussels sprouts salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 pound brussels sprouts, trimmed
4 ounces spinach (about 3 cups lightly packed leaves), washed, stems removed
1 small head radicchio
1 clove garlic, finely chopped
1/3 cup apple-cider vinegar
2 tablespoons honey mustard
1 1/2 tablespoons sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
Goat cheese, for garnish
Toasted caraway seeds, for garnish

Steps:

  • Thinly slice brussels sprouts crosswise into strips. Repeat with spinach leaves and radicchio. Place brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
  • In a small saucepan, whisk together garlic, apple-cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in olive oil while whisking constantly. Bring to a simmer, and cook until mixture thickens slightly, about 3 minutes. Pour over brussels sprouts mixture, and toss to combine. Serve salad warm, garnished with goat cheese and caraway seeds, or store in refrigerator up to 2 days, and serve cold.

WARM BRUSSELS SPROUT SALAD



Warm Brussels Sprout Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon olive oil
2 ounces thinly sliced pancetta, chopped
1 pound Brussels sprouts, trimmed and thinly shaved
Kosher salt and freshly ground black pepper
2 teaspoons red wine vinegar

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
  • Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.

WILTED ENDIVE SALAD



Wilted Endive Salad image

The blend of seasonings, greens and warm bacon dressing makes this salad a sure hit. My guess is that it'll be a favorite at your next gathering.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2 bacon strips, diced
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons finely chopped green onion
2 tablespoons tarragon vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon salt
1/4 teaspoon pepper
1 bunch curly endive, torn
4 slices bread, cubed and toasted

Steps:

  • In a skillet, cook bacon until crisp. Remove to paper towels to drain. Add oil to drippings; saute garlic and onion until tender. Stir in vinegar, tarragon, salt and pepper. , In a large bowl, toss the endive, bread cubes and bacon. Pour the warm dressing over salad and serve immediately.

Nutrition Facts : Calories 122 calories, Fat 7g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 562mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

WARM BRUSSELS SPROUTS SALAD



Warm Brussels Sprouts Salad image

Make and share this Warm Brussels Sprouts Salad recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoonlemons, juice , fresh
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons minced shallots
1/2 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
20 -24 fresh sage leaves
neutral oil, for frying
2 tablespoons olive oil, divided
4 cups shaved Brussels sprouts
1 apple, diced
5 ounces kale, roughly chopped
1/4 cup pomegranate seeds
1/3 cup chopped pecans
parmesan cheese, for garnish

Steps:

  • Salad dressing:.
  • Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
  • Crispy Sage Leaves:.
  • Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
  • Salad:.
  • Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.

Nutrition Facts : Calories 299.6, Fat 27.4, SaturatedFat 3.6, Sodium 32, Carbohydrate 14, Fiber 3.5, Sugar 6.2, Protein 3

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