Here we are, in the midst of a, predicted 8"-16," blizzard, but I suspect we've far surpassed that amount! People are cross-country skiing down my street, into the wind! They're all bundled up, wearing goggles, pulling toboggans filled with small children. . .And I'm craving salad!
I have all the components for one of my 5 Ingredient Salads...but...I also had everything needed for an interesting Brussels sprout salad. And. . .The tiny 'cabbages' won out!
Start by whisking the dressing in a medium bowl then add the fresh garlic:
3T Moroccan EVOO
3T Heinz Salad Vinegar
2t spicy brown mustard
2t Maple syrup
1t lemon pepper seasoning
1 lg. garlic clove minced-smashed into a paste
~ a mortar & pestle works best for this
Add the following to the bowl:
2oz. craisins
1/2c chopped Vidalia onion
1 small celery heart + greens
10oz. thinly sliced Brussels sprouts
Fold everything together and continue to mix until all the chopped vegetables are well coated with the dressing. Heat this in a microwave for 40 seconds to jump-start the blending of flavors. Mix again, then chill a couple hours before serving. This would be great with grilled chicken, lamb chops, steak or salmon. . .Lin
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