Saturday, January 18, 2014

Shredded Brussels Sprouts Salad

Ya’ll KNOW how much I LOVE Brussels sprouts.

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Frozen, shredded and sautéed.

Roasted. 

And, shredded Brussels sprouts salad.

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So here is the step by step of how I make it.

Shredded Brussels Sprouts Salad

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Ingredients

  • 1 bag of fresh Brussels Sprouts
  • 4 fresh broccoli stalks
  • 3 whole carrots
  • 1/2 bag of cut kale (I had this left over from making Crockpot Chicken Soup. I usually buy fresh bunches of kale; clean and remove stalks and chop in to large pieces)

Instructions

  1. Put the slicing/shredding attachment in the food processor.
  2. Cut ends of sprouts and remove outer leaves. Wash well. Cut in half and remove white core. Put sprouts in top of food processor by the hand full. Shred away! Remove sprouts into large bowl.IMG_7521
  3. Clean and remove any stalks from kale. Stuff bunches of it in top of food processor and shred! Remove and put in large bowl.
  4. Change the attachment in food processor to the grating attachment.
  5. Clean and cut broccoli stalks, so they will fit into top of processor. Grate broccoli stalks. Leave in processor bowl.
  6. Clean and cut carrots, so they will fit in processor, and grate carrots.
  7. Remove broccoli and carrots and mix in a bowl. (Note: I usually just buy the bag of broccoli slaw and cut this step out, but I happened to have broccoli stalks that I didn’t want to waste and whole carrots. So, I made my own!)
  8. At this point, you have each veggie in it’s own bowl.  You will have more sprouts than the others so you can either equally mix the veggies together in a large bowl or bag, or do what I did and make individual servings.

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For the individual servings: 2 cups sprouts, 1 cup kale, 1 cup broccoli/carrot.

Now for the FUN part!

When I eat these, I add:

  • 4 oz of protein
  • sunflower seeds
  • bell pepper
  • olives (green and black)
  • crumbly cheese (goat, feta or blue cheese)
  • Newman’s Own Oil and Vinegar salad dressing

Another idea:

Is to take the individual portion and sauté it in a little olive oil (or just water) until it is wilted and soft.  These ingredients make a WONDERFUL warm salad as well!

Oh! One more thing,

If you put dressing on an individual serving and realize you can’t eat it all, these veggies can sit in dressing overnight and still be super tasty the next day!  They really hold their own with dressing and actually get even better after sitting for a bit.

So there you have it! Yummy salad that is super healthy!

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