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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (357g) Recipe makes 4 servings |
||
| Calories 172 | ||
| Calories from Fat 78 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 1025mg | 42% | |
| Potassium 770mg | 22% | |
| Total Carbohydrate 21.0g | 6% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 5.9g | ||
| Protein 6.4g | 12% | |
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Brussels Sprouts Salad
By: Kumquat the Cat's friend
Aug 20, 2005
Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Cooking time includes chilling time. I have not tried this recipe yet. Update - tried for Christmas as per Elmotoo's comment. Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list.
SERVES 4
Ingredients
- 1 1/2 lbs Brussels sprouts or 2 (10 ounce) packages frozen Brussels sprouts
- 2 cups vegetable broth
- 1/4 cup wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 12 cherry tomatoes, halved
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh dill, minced
Directions
1
If using frozen brussels sprouts, cook according to package directions with broth instead of water.2
If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.3
Drain sprouts and place in a bowl.4
Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight.5
Halve the tomatoes and add to sprouts. Taste for seasoning.6
Sprinkle with fresh chives and dill before serving.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > European > Western > German
- Preparation > Time to Make > < 4 hours
- Preparation > Presentation > Served Cold
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Um Safia
On Jun 3, 2008
Made & reviewed for ZWT 4 ~ Kumquat's Kookin Kaboodles! I happen to LOVE sprouts & was excited to try this as I've never even heard sprouts & salad in the same sentence before! I made this as written except I used apple vinegar.... the resulting salad was very tasty & even my 6 year old son ate it without complaining ; )
From: Sharon123
On Jun 1, 2008
Ooh, this made a nice supper warm along with a potato salad. I used red wine vinegar and halved the recipe. Thanks!
From: Engrossed
On Nov 13, 2006
This is a keeper! Wonderful flavor, easy to make, beautiful Christmas colors. I never liked brussel sprouts until I tried these and neither did a lot of other people I know! I used frozen brussels sprouts cooked in veggie broth, whole grape tomatoes and extra fresh chives & dill & everything else the same. Thank you!
From: Elmotoo
On Nov 8, 2005
This is great!!!! I'm thinking...red & green = Christmas colors..do ahead vegetable...YIPPEE!!! Both kids liked it & I love it. I think fresh herbs all the way around would be good. This is a delicious & easy way to have brussels sprouts. Thank you!
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