Food recipes
Brussels Sprouts and Tomato Salad
Brussels Sprouts and Tomato Salad Ingredients: vinegar, balsamic mustard, prepared, yellow salt, table spices, pepper, black oil, olive, salad or cooking brussels sprouts, raw grapes, red or green (european type, such...
Brussels Sprouts and Tomato Salad
Ingredients:
vinegar, balsamic
mustard, prepared, yellow
salt, table
spices, pepper, black
oil, olive, salad or cooking
brussels sprouts, raw
grapes, red or green (european type, such as thompson seedless), raw
chives, raw
Directions:
1.
Whisk together vinegar, Dijon, 1/2 teaspoon salt and pepper in a small bowl.
Slowly add 3 tablespoons olive oil.
Set aside.
2.
Rinse Brussels sprouts; remove any discolored leaves.
Trim stem ends.
Place sprouts on a lightly greased large baking sheet and drizzle with remaining olive oil and remaining salt.
3.
Bake sprouts at 450F for 25 minutes or until tender, stirring occasionally.
Let cool slightly.
4.
Toss sprouts with tomatoes, vinegar mixture and remaining ingredients.
Serve at room temperature or chill.
Ingredients:
vinegar, balsamic
mustard, prepared, yellow
salt, table
spices, pepper, black
oil, olive, salad or cooking
brussels sprouts, raw
grapes, red or green (european type, such as thompson seedless), raw
chives, raw
Directions:
1.
Whisk together vinegar, Dijon, 1/2 teaspoon salt and pepper in a small bowl.
Slowly add 3 tablespoons olive oil.
Set aside.
2.
Rinse Brussels sprouts; remove any discolored leaves.
Trim stem ends.
Place sprouts on a lightly greased large baking sheet and drizzle with remaining olive oil and remaining salt.
3.
Bake sprouts at 450F for 25 minutes or until tender, stirring occasionally.
Let cool slightly.
4.
Toss sprouts with tomatoes, vinegar mixture and remaining ingredients.
Serve at room temperature or chill.