Brussel Sprouts are a favorite vegetable of mine. Roast them with a bit of char, and we are really talking. This salad is a perfect winter dish. Full of flavor that will make you happy, it is an ideal time to eat great food and forget how cold it is outside. This is supposed to make 4 side servings. However, I can eat all of this dish as a meal. So good.
This makes a perfect side with Beef and Onion Bake
Makes 4 Servings salad
Carbs 10.3g Protein 2.9g
Makes 10 Servings Dressing
Carbs 1.4g Protein 0.7g
Ingredients
Salad
10 oz shaved brussel sprouts
1 red pepper
2 tsp extra virgin olive oil
2 tbsp pomegranate seeds
Dressing
1 cup fresh spinach leaves (steams removed)
1/2 cup fresh parsley leaves
2 tbsp fresh chives
2 tbsp fresh tarragon leaves
2 tbsp lemon juice
1/4 cup apple cider vinegar
1/2 cup kefir (plain)
1/2 cup extra virgin olive oil
1 clove garlic
1/4 tsp salt
Directions
Preheat oven to 425 degrees. Line baking sheet with foil spread out brussels sprouts on a baking sheet. Trim pepper, remove pith and seeds. Slice pepper into thin strips and spread out with brussels sprouts. Toss brussels sprouts and peppers with olive oil. Place in oven for about 8 to 10 minutes turning halfway through. You want a little char on the brussels sprouts. Place on a serving dish and sprinkle with pomegranate seeds.
Dressing
Place all ingredients in a blender and pulse until smooth. Serve salad with dressing on the side. You will have extra salad dressing.