Warm Brussels Sprouts and Pear Salad
Ingredients
Dijon Vinaigrette
-
1
small clove
garlic
-
2
Tbsp
olive oil
-
1
Tbsp
apple cider vinegar
-
½
Tbsp
Dijon mustard
-
⅛
tsp
salt
-
¼
tsp
sugar
-
to taste
freshly cracked pepper
Salad
-
10
oz
shredded Brussels sprouts
-
½
Tbsp
olive oil
-
1
D’anjou pear
-
⅓
cup
dried cranberries
-
to taste
salt and pepper
Instructions
- Prepare the vinaigrette by mincing the garlic and mixing it with olive oil, vinegar, Dijon mustard, salt, sugar, and pepper until creamy.
- Soak the dried cranberries in hot water for about five minutes, then drain.
- Slice the pear into thin strips.
- Heat a skillet over medium heat, add olive oil, and sauté the Brussels sprouts until bright green and slightly softened.
- Remove from heat and season with salt and pepper.
- Add the pear slices and cranberries to the Brussels sprouts.
- Drizzle with vinaigrette, toss to combine, and adjust seasoning as needed.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
162
Total fat
8.73g
Total carbohydrates
21.35g
Total protein
2.4g
Sodium
397.63mg
Cholesterol
0mg
You might also like