Brussel Sprout Salad

Had at work luncheon. Really good! I also added craisins, bacon and some shreds of pecorino Romano cheese.
Photo by Janice S.
Adapted from bravoforpaleo.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bravoforpaleo.com

Ingredients

  • 1

    tablespoon olive oil

  • 1

    tablespoon butter

  • 1

    lb of brussel sprouts

  • 1/2

    cup raisins

  • 1/2

    cup pecans

  • Dressing Ingredients

  • 2

    tablespoons olive oil

  • 1/2

    teaspoon apple cider vinegar

  • 1/2

    teaspoon dijon mustard

  • Salt and pepper, to taste

Directions

1.In a skillet, lightly grill brussel sprouts in olive oil on medium heat. (3-4 minutes each side) 2.In the meantime, make dressing by mixing all ingredients well in a bowl. 3.While brussel sprouts are grilling, lightly toast pecans in butter in a small skillet. (optional) 4.When brussel sprouts are grilled, place on cutting board and chop into three pieces, rather than in half. 5.Mix chopped brussel sprouts, raisins, pecans, and top with dressing.

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