Thursday, September 25, 2014

Apple & Pistachio Brussels Sprout Salad


This one is a quickie that I adapted from the current issue of Cooking Light. The only tweak I made to the original recipe was to add unsweetened dried cherries to the mixture. I did like the dressing and contrast of the pistachios with the apple, but next time I will likely add some protein as well.

I bought the already shaved brussels sprouts from Trader Joe's to make prep time quicker. I really like them for salads when I'm going to be eating the brussels raw.

Apple & Pistachio Brussels Sprout Salad
adapted from Cooking Light

1 medium shallot, minced
2 tbs. extra-virgin olive oil
1 tbs. Dijon mustard
2 tsp. apple cider vinegar
salt & pepper
1 garlic clove, minced
1/2 lb. Brussels sprouts, very thinly sliced or shaved
1/4 cup shelled unsalted pistachios
1 medium apple, thinly sliced
2 tbs. unsweetened dried cherries (or juice-sweetened dried cranberries)

Combine shallot, oil, muster, vinegar, salt and pepper and garlic in a small bowl. Stir with a whisk.

Toss sprouts, nuts, apple and cherries in a large bowl. Pour dressing over and toss to coat. Taste for seasoning.

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