Free Recipe Cold Brussels Sprouts Salad
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Cold Brussels Sprouts Salad Recipe
2 lb Fresh brussel sprouts
(or two 10-oz pkgs frozen
-brussel sprouts)
1 bn Green onions; chopped
1 Red bell pepper; diced
(or two ripe tomatoes;
-diced)
1/2 c White-Wine Vinaigrette; see
-* Note
1/4 c Almonds; sliced, for garnish
Peanut or olive oil
Cold Brussels Sprouts Salad Preparation
* Note: See the White-Wine Vinaigrette recipe which is included in this collection. Boil or steam sprouts until barely tender. This should take no more than 10 minutes. Add a bit of peanut or olive oil to the water when you begin. It helps them remain green instead of that awful gray you remember from your childhood. DO NOT put salt in the water. When tender but still crunchy drain and immediately immerse in very cold water. This will stop the cooking process. Drain well and chill. If using frozen Brussels sprouts do not cook them at all. Simply defrost and cut for the salad. Cut each sprout in half and place in a large salad bowl. Toss with chopped green onions, chopped sweet red bell pepper or tomatoes and the vinaigrette. Top with a bit of pepper and some sliced almonds for garnish. Comments: Please don”t think this is a weird dish. It is just delicious because you don”t overcook the sprouts. Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 07-31-1991 issue – The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-28-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
How Do You Cook Cold Brussels Sprouts Salad?
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