Brussels Sprout Salad
Light, citrusy TSTE®Ã‚Â® Florida Sunshine Spice Blend and tangy TSTE®Ã‚Â® Sumac combine to perfectly accent the flavors of Brussels sprouts, cranberries, pistachios, and parmesan cheese.
1 Tbsp. Shallots - Chopped
2 tsp. Sumac
¾ cup Organic Extra Virgin Olive Oil
Florida Sunshine Spice Blend (several grinds)
¼ cup champagne vinegar
Juice of ½ lemon
1 lb sliced Brussels sprouts
¼ cup dried cranberries
¼ cup coarsely chopped pistachios
½ cup freshly grated parmesan cheese
WHISK in Organic Extra Virgin Olive Oil.
STORE covered in refrigerator for at least 30 mins. All dressing may not be necessary.
WASH Brussels sprouts thoroughly. Holding in a bowl of cool tap water for 10-15 mins. helps hydrate. Using a sharp knife, hold the stem ends and cut them crosswise into slices.
TOSS sliced Brussels sprouts with dressing. Add dried cranberries, chopped pistachios, and grated parmesan. At serving time, add several grinds of Florida Sunshine Spice Blend.
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