Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced Brussels sprouts, dried cranberries, chopped walnuts, and grated Parmesan cheese.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the Brussels sprouts mixture and toss until everything is evenly coated.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 24g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dates.
- Chopped walnuts can be substituted with pecans or almonds.
- Parmesan cheese can be substituted with feta or goat cheese.
Variations:
- Add sliced apples or pears for a sweet and crunchy addition.
- Top with crumbled bacon for a savory twist.
- Use a different type of vinegar, such as balsamic or red wine vinegar, for a different flavor profile.
Tips and tricks:
- To make slicing the Brussels sprouts easier, use a mandoline or food processor with a slicing attachment.
- Make sure to toss the salad well to ensure that all the ingredients are evenly coated with the dressing.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
Garnishes:
- None
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve this salad with a side of roasted sweet potatoes or a crusty baguette.
Troubleshooting advice:
- If the dressing is too thick, add a little more olive oil or vinegar to thin it out.
Food safety advice:
- Make sure to wash the Brussels sprouts thoroughly before slicing them.
Food history:
- Brussels sprouts are a member of the cabbage family and are believed to have originated in Belgium in the 16th century.
Flavor profiles:
- This salad has a sweet and tangy flavor from the dried cranberries and apple cider vinegar, with a nutty crunch from the walnuts and a salty kick from the Parmesan cheese.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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