With all the Romaine lettuce contamination scares in the United States, I decided to use Brussels sprouts as an alternative salad base. The maple-balsamic dressing and the pears make this salad so sweet and delicious that we literally fought over the bowl. I never thought I could learn to love those little ‘heads’ so much.
Preparation Time: 15 minutes
1 pound of BRUSSELS SPROUTS, pulled and sliced
2 ripe PEARS, chopped
1/4 cup sweetened dried cranberries (CRasians)
1/4 cup PECANS, coursely chopped
2 tablespoons of extra-virgin OLIVE OIL
1 tablespoon of MAPLE SYRUP
1-1/2 tablespoons of BALSAMIC VINEGAR
1 teaspoon DIJON MUSTARD
1/4 teaspoon SALT
1/8 teaspoon PEPPER
1/4 clove GARLIC, optional
- In a medium bowl, prepare the salad dressing by WHISKING together the oil, maple syrup, vinegar, and mustard and then salt and pepper to taste. Add garlic if you want a little extra kick.
- CLEAN the Brussel sprouts by cutting off the stalk end and then pull off and discard the tough outer leaves. SLICE the Brussels sprouts as thin as you like with a very sharp knife. I mix both ripped leaves and thinly sliced pieces for a nice texture.
- In a large bowl, MIX Brussel sprouts, pears, cranberries, and pecans.
- POUR salad dressing over mixture and TOSS salad.
This recipe was inspired by “Shredded Brussels Sprouts Salad with Maple-Balsamic Vinaigrette” from Martina’s Kitchen Mix by Martina McBride.