Pomegranate & Brussel Sprout Salad
A simple, delicious, and perfectly suited recipe for any holiday or occasion. Mixed with a buttermilk dressing featuring Florida Sunshine Salt Blend and 4 Peppercorn Spice Blend this salad is a festive and healthy red and green centerpiece!
From The Spice & Tea Exchange®
½ tsp Garlic Powder
8 grinds, Florida Sunshine Salt Blend
8 grinds, 4 Peppercorn Spice Blend
From the Grocer
4 oz pancetta, cut into ¼ pieces
1 ½ lbs. Brussel sprouts, ends trimmed and brown outer leaves removed
1 cup pomegranate seeds
1 apple, cored and cut into matchsticks
1 Tbsp. parsley, minced
Feta cheese, as desired
2 Tbsp. mayonnaise
1 ½ Tbsp stone ground mustard
2 Tbsp white wine vinegar
1 Tbsp extra virgin olive oil
1 tsp sugar
½ cup buttermilk
COOK pancetta in a small sauté pan until crisp and drain on a paper towel lined plate. Reserve.
HALVE the brussels sprouts from top to stem and then lay each half-cut side down and slice very thinly.
COMBINE brussels sprouts, pancetta, pomegranate seeds, apples, feta cheese, and parsley in a large bowl.
To Make Buttermilk Dressing:
WHISK the mayonnaise, stone ground mustard, white wine vinegar, olive oil, sugar, and buttermilk with the Garlic Powder, Florida Sunshine Salt Blend, and 4 Peppercorn Spice Blend and toss well.
SEASON to taste with additional salt and pepper.
DRESS the salad 2 hours before serving and keep in refrigerator until serving.
Total Time: 40 mins
Prep: 30 mins
Cook: 10 mins
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