For my final week of salads-for-lunch, I made a Shredded Brussel Sprout Salad. I had made this as a side dish for Thanksgiving but it's hearty enough to stand on it's own as an entree salad. I did make some modifications, though, such as substituting roasted butternut squash for the pear and toasting the almonds. I also added some chicken for protein and celery for extra crunch.
The balsamic maple dressing for this salad is sooooo good and very easy to make. I doubled it so I'd have enough for 4-5 salads:
2 T. balsamic vinegar
2 T. EVOO
1 T. pure maple syrup
1 t. dijon mustard
salt & pepper to taste
Shredded brussel sprouts are such a great substitution for greens as they area bit more hearty and will be more filling than lettuce, I think.
It's been fun to focus on salads for the last month. That said, I'm looking forward to switching back to warm and savory dishes, especially since I crave warm things during this time of year. But this challenge showed me that salads can be filling and enjoyable on their own.
What are you planning to eat for lunches this week?
That salad looks super yummy! It's true if you have the right ingredients a salad can be filling. I have a coworker whose salad consists of iceburg and tomatoes and then she's starving a few minutes later and I'm going, well...... LOL!
ReplyDeleteI love B-sprouts. I really need to give this recipe a try. And I can see why it would be filling.
ReplyDeleteLunch -- I'm a bad lunch person unless I go out! This would be more like dinner for me!
It was a tasty salad and I think your additions do make it an entree for sure! I love homemade dressings, too! They are also so quick to make!
ReplyDeleteI have never once tried a B-sprout. How about that?
ReplyDeleteMy lunches this week are filled with protein: turkey or chicken, low-fat cottage cheese, whole grain crackers, and then a low-fat string cheese. Really exciting. For snacks I have peanut butter (from the powder; it's not the same as regular PB but it still tastes pretty darn good) and plain greek yogurt with a touch of honey. It's not exciting food at all but it does fill me up!
We've made a similar one, and it was so good! The brussel sprouts give it an unexpected crunch
ReplyDeleteThat looks really good. I don't think I have ever eaten a Brussel sprout. I think it would also be good with cabbage! This weeks lunches will consist of a mix of roasted chicken, turkey soup with beans and veggie chili, all of which I whipped up on the weekend. I have found myself snacking (bad) a lot lately and am trying to find a meal that is fulfilling and still healthy / low cal.
ReplyDeleteI LOVE Brussel sprouts. I will definitely have to give this salad a go. We usually just roast our Brussel sprouts and eat as a side dish. I also love the idea of homemade dressings. I am not a salad dressing fan but maybe if I start experimenting with my own, I can make one I actually like!
ReplyDeleteThis looks so good. Obviously I would have to leave the pecans out, do you think I should try to replace them with something else crunchy or just make the salad sans nuts?
ReplyDeleteI don't know if I've ever had brussel sprouts in a salad, but I absolutely LOVE them! That reminds me, it's been way too long since I've had brussels. They are one of my favourite veggies.
ReplyDeleteI have been having salads all of January as well but this weekend I made this Thai Carrot Soup for lunches this week: http://minimalistbaker.com/creamy-thai-carrot-soup-with-basil/
ReplyDeleteIt is super yummy but also quite peanut buttery! Now I love peanut butter so that is fine for me. I definitely want to try making that brussel sprouts salad soon, it sounds so yummy and I loveee brussel sprouts. I also never ever buy salad dressings anymore. I love just an olive oil and vinegar salad dressing, so simple and delicious!