Kale and Shaved Brussels Sprouts Salad with Slivered Almonds
One common way to enjoy Brussels sprouts is roasted, tossed in parmesan and bacon bits. How about raw and shaved?
Roughly chopped leaves with a simple vinaigrette mixed with kale leaves, shaved parmesan, and almonds for a mild nuttiness and crunch goes a long way. You can customize and add cranberries or anything else you like, but either way, it's a sturdy salad and compliments this cheesy Eggplant Lasagna with Mushroom Ragu.
This a great salad for the table to accompany an entrée, or just when you want something filling and healthy. Did I mention it looks and sounds quite fancy?
Ingredients
1/2 large bunch kale chopped
1 1/2 cups shaved Brussels sprouts
1/3 cup parmesan cheese, shaved
1 teaspoon truffle oil
1/4 cup parmesan cheese, grated
Silvered almonds
Simple vinaigrette:
1/2 cup olive oil
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcester or soy
1 tablespoon honey
Instructions
In a small bowl, whisk your vinaigrette ingredients until combined, set aside.
In a large bowl, mix your Brussel sprouts and kale leaves, toss in the truffle oil to coat. Transfer to serving bowl and top with the almonds and shaved parmesan.
Drizzle your vinaigrette when ready to serve, sprinkle grated parmesan on top. Enjoy!
Avocado and Strawberry Salad with Sherry Vinaigrette
This recipe is part of a two-part 3-course meal menu.
Valentine's Day is an opportunity to show the people we love how much we appreciate, but really with a small gesture. While some make grander expressions of love and romance, many people believe this has become over-commercialized, taking away from the occasion's original sentiment and genuine spirit. Nevertheless, a ton of us still celebrate.
You should be showing your significant other or family love all the time, but there is no harm I think in doing something special on February 14th!
Gifts are exchanged, but one of the most significant ways to celebrate is to either dine out somewhere or have a romantic dinner at home.
If you like some structure to your meals, you'll want a clear cut, starter, entrée, and dessert!
This is a refreshing salad the lovebird can enjoy without getting too full and getting their greens in before diving into the main course.
The strawberries add a romantic flair as well as some sweetness and tanginess inherent in berries. The pecans add crunch, the goat cheese more tang and texture, and well, who doesn't love avocados!?
I hope you enjoy this starter and make it your go-to salad. You can also make this dish for a light fare lunch or dinner.
Ingredients
5-ounces arugula
1 cup strawberries
1/4 cup pecans
1/4 goat cheese
1 Hass avocado, sliced and quartered
Vinaigrette:
1 teaspoon mustard
1/3 cup olive oil
3 tablespoons sherry
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
Instructions
Make the vinaigrette! In a small bowl, whisk the ingredients together and set aside.
Assemble your salad. In a large bowl, toss the arugula in about a tablespoon of the vinaigrette. Top with the washed, halved or quartered strawberries, avocado, nuts, and goat cheese.
Transfer to a serving plate and drizzle the remaining dressing.
Serve with fresh bread and season additionally if necessary.
