We love Brussels sprout salads but wanted a quicker approach than the tedium of pulling apart the leaves. The food processor slices each sprout nice and thin with lightning-fast speed.
Cooking Light NOVEMBER 2013
1. Slice Brussels sprouts and radishes in a food processor fitted with a slicing blade. Combine Brussels sprout mixture and remaining ingredients in a large bowl; toss well to coat.
Version 1 Brussels Sprout Salad with Bacon Croutons: Slice 1 pound Brussels sprouts in a food processor. Cook 4 center-cut bacon slices in a skillet until crisp. Remove from pan; crumble. Add 2 teaspoons canola oil to drippings in pan. Stir in 2 ounces (1/2-inch) cubed country bread; sauté over medium-high 5 minutes or until crisp. Combine 1/4 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 1 teaspoon brown sugar, 1/2 teaspoon pepper, and 1/4 teaspoon kosher salt in a large bowl. Add Brussels sprouts; toss well. Top with croutons and bacon. SERVES 8 (serving size: 1 cup) CALORIES 129; FAT 9g (sat 1.3g); SODIUM 163mg
Version 2 Waldorf Brussels Sprout Salad: Slice 1 pound Brussels sprouts in a food processor. Combine sprouts, 1 1/4 cups diced apple, 3/4 cup chopped celery, and 1/4 cup chopped toasted walnuts. Combine 5 tablespoons canola mayo, 1/4 cup apple cider, 3 tablespoons light sour cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper, stirring with a whisk. Drizzle over salad; toss to coat. SERVES 8 (serving size: 1 cup) CALORIES 97; FAT 5.6g (sat 0.7g); SODIUM 212mg
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