Wednesday, May 21, 2014

Brussel Sprout Salad with Dijon Mustard Dressing

We made this for Mother's day lunch. It was good. We doubled it and had some leftovers that were great, slightly reheated.

Brussel Sprout Salad with Dijon Mustard Dressing

1 tablespoon olive oil
1 tablespoon butter
1 lb of brussel sprouts, cut into quarters
1/2 cup raisins Beth used craisins
1/2 cup pecans
2 tablespoons olive oil
1/2 teaspoon apple cider vinegar
1/2 teaspoon dijon mustard
Salt and pepper, to taste
1/4 tsp garlic powder Beth's addition
  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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