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recipe_477_4505377

Brussels Sprout Salad

Light, citrusy TSTE®Ã‚® Florida Sunshine Spice Blend and tangy TSTE®Ã‚® Sumac combine to perfectly accent the flavors of Brussels sprouts, cranberries, pistachios, and parmesan cheese.

Light, citrusy Florida Sunshine Spice Blend and tangy Sumac combine to perfectly accent the flavors of Brussels sprouts, cranberries, pistachios, and parmesan cheese.
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Brussels Sprout Salad
Brussels Sprout Salad

In stock

$2.89

Summary
    ½ tsp. Fleur de Sel Sea Salt
    1 Tbsp. Shallots - Chopped
    2 tsp. Sumac
    ¾ cup Organic Extra Virgin Olive Oil
    Florida Sunshine Spice Blend (several grinds)
    2 tsp. coarse ground Dijon mustard
    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
    Prep Time
    15 mins.
    Total Time
    5 mins.
    Cook Time
    0 mins.
    Yield
    6-8 servings
    IN a bowl, whisk together Dijon mustard, champagne vinegar, lemon juice, Fleur de Sel Sea Salt, Shallots - Chopped, and Sumac.
    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.
    Any leftovers can be refrigerated and stored in a covered container.
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