Colorful Shaved Brussels Sprout Salad

Slice very thin, and combine in a medium glass bowl:

1# Brussels sorouts

1/3c each: red and yellow bell pepper

6 green onions + tops

1 med. carrot

1c peanuts \ optional

1c craisins / optional

Dressing:

This is a modification of my Lemon-EVOO Salad Dressing.

In a 12oz. bottle shake together the following:

4oz. Greek Kalamata EVOO

4oz. fresh lemon juice + zest

1oz. Heinz Salad Vinegar

1T Spicy Brown Mustard

1t Lowrey's Garlic Salt

1/2t black pepper

1-2t raw local honey

If you want, once the dressing ingredients are in the bottle, shake then  microwave for 15-20 seconds to warm everything. This makes it easier to combine well, and also releases the flavors quicker.

Pour enough over the salad to coat everything lightly. Stir or toss, then cover and chill, or leave on the counter, 30 minutes or longer to blend all the flavors. 

I had a Wild Foodie Thought. . .I was going to leave out the peanuts and craisins, then in a couple days, put the leftover salad into a pot, add vegetable stock and make soup! The dressing on it would add great flavor. Then it could be eaten just like that, chunky, or blended. But this is always so good, I knew there wouldn't be any left after a day or two, so, this time I added the optional ingredients and had a big bowl for an early dinner tonight. It was wonderful!

As I was eating it I realized, the peanuts and craisins would also be great, for making a little different kind of soup. Simmer the leftover salad with chicken broth, then blend. Cool a bit then whisk in coconut milk or coconut cream, cinnamon and some red curry paste! 😃

Next time, I'll make extra, and put some aside for soup! . .Lin

(picture was taken before craisins, peanuts and dressing was added)

Garlicky Shaved Brussels Sprout Salad

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