12/3/17 — Brussels Sprouts Salad

Brussels Sprouts Salad

 

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Dressing ingredients in separate bowl:

1/2 red onion

lemon zest

2 tablespoons red wine vinegar

1/4 teaspoon salt

 

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Cut the half onion so that it can be put in the food processor.

 

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Dice the onion in the food processor.

 

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Grate the lemon peel to make lemon zest.

 

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Add as much lemon zest as you’d like!

 

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Add 2 tablespoons of red wine vinegar to the mixture.

 

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Add 1/4 teaspoon of salt to the mixture.

 

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Set aside this dressing for the last step.

 

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In another bowl:

2 cups shredded brussels sprouts

pomegranate seeds

crushed walnuts

1/2 apple

juice of 1/2 lemon

2 tablespoons honey

1/4 cup olive oil

 

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Cut the brussels sprouts.

 

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Take the seeds out of the pomegranate.

 

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The pomegranate seeds are ready.

 

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Chop the walnuts.

 

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Dice the half apple.

 

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Juice the lemon.

 

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Add 2 tablespoons of honey.

 

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Add 1/4 cup of olive oil.

 

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Add the salad dressing.

 

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Add salt and pepper to taste.

 

Hot Tips:

  • If you don’t have pomegranate seeds, substitute with cranberries or raisins.
  • The recipe calls for ground sumac spice.  I substituted lemon zest for the sumac spice.
  • The recipe recommends toasting the walnuts.  I did not.
  • The recipe recommends using Granny Smith, Pink Lady, or Honeycrisp apples.
  • If you want to add some hot spice, you can add ground chipotle chile pepper or hot smoked paprika.
  • The dressing will discolor the brussels sprouts if you mix it in with the other ingredients more than an hour before you eat it.

 

What’s Next?

Soba noodles with garlic is divine!

 

Resource:

Brussels Sprouts, Apple, and Pomegranate Salad

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