Salad with Brussel Sprouts Recipe

From Dorothy McNett's Recipe Book.

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Salad with Brussel Sprouts

From Dorothy McNett's recipes at A great blend of flavors with blue cheese and dried cranberries.

about 20 or so fresh brussel sprouts (or use cabbage, etc...)
3 - 4 green onions
1 - 2 quince or pears, any variety
1/2 cup dried cranberries
1/4 - 1/3 cup raw pecans
1/3 cup blue cheese, such as Roquefort, etc.
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup, or honey
2 teaspoons dijon style mustard
1/4 teaspoon sea salt
freshly ground pepper, as desired

Carefully wash the brussel sprouts, removing any of the tougher outer leaves. Slice each into strips and put into a beautiful salad bowl along with the sliced green onions, diced pears, cranberries, and roughly chopped pecans. Crumble up the blue cheese as much as possible and toss it in as well. In a glass measuring cup, whisk together the olive oil, vinegar, syrup or honey, mustard, salt and pepper. Toss dressing into the salad and serve.

Recipe created 2016-10-18.

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