Fresh Brussels sprouts are faintly nutty and crunchy, sturdy enough for bold vinaigrettes yet mild enough to pair with delicate mixed greens. Trim the ends and outer leaves, and then use a mandoline or a sharp knife to slice.
Known for their ability to enhance DNA repair in cells and help block the continued growth of cancer cells, Brussels sprouts are one powerful member of the cabbage family. Best cooked by steaming, roasting, or boiling, and combined with a variety of spices and dressings, these vegetables make a fabulous base for casseroles and salads or work as a hearty side dish.
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 cups baby salad greens
1 cup very thinly sliced fresh Brussels sprouts
1/2 cup halved grape tomatoes
Est. added sugars 0g
How to Make It
Combine oil, vinegar, mustard, pepper, and salt in a medium bowl, stirring with a whisk. Add greens, Brussels sprouts, and tomatoes; toss.
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