Brussels sprouts salad with dates, cheese, and almonds
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 221, total fat 17 G., saturated fats 3 G., proteins 4 G., carbohydrates 15 G., fiber 3 G., cholesterol 4 mg, sodium 252 mg, sugar 9 G.
Calories 221, total fat 17 G., saturated fats 3 G., proteins 4 G., carbohydrates 15 G., fiber 3 G., cholesterol 4 mg, sodium 252 mg, sugar 9 G.
This salad is made with shredded Brussels sprouts. Even those who say they don't like them will eat them this way. Dress the salad with a homemade lemon-shallot dressing and serve topped with chopped almonds, Manchego cheese, and dates.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup lemon juice
- 2 tbsp. l. chopped shallots
- 1 tbsp Dijon mustard
- 1 tbsp. honey
- 0.5 cups extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 450 g shredded Brussels sprouts
- 1/4 cup chopped dates
- 1/4 cup Manchego cheese, diced
- 1/4 cup chopped almonds
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Recipes with similar ingredients: Brussels sprouts, dates, Manchego cheese, almond, Dijon mustard, honey
Cooking the dish according to the recipe:
- Refueling: In a small bowl, combine the lemon juice and shallots. Let sit for 5 minutes to soften the shallots. Stir in the mustard and honey until smooth. Gradually whisk in the olive oil until emulsified. Season with salt and pepper to taste.
- Add the Brussels sprouts, dates, Manchego cheese and almonds and toss to coat with the dressing and serve. The salad can be dressed 15-20 minutes before serving if you prefer more tender cabbage..
Author of the recipe - Katie Lee is an American food writer and television food critic.
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