Happy St Patricks Day! We’re busy celebrating with our families and friends – but want to pass on this yummy recipe for a green salad full of crucerious goodness. You can pass on the cabbage today and enjoy this yummy salad. It doesn’t get more green than this Brussels sprouts salad!
Yes, we love Brussels Sprouts, we admit it. The Glucosinolates in Brussel Sprouts are important phytonutrients for our health because they are the chemical starting points for a variety of cancer-protective substances. When we mention the name, lots of the folks in our classes say, “No Way!”
Here’s an ingenious way to eat your sprouts – raw. Yes, raw in a salad. We just adore them this way! Chef Nancy likes to use the Cuisinart shredding blade to quickly reduce the whole little heads to shreds, (we couldn’t resist the rhyme), but you can use a mandoline or even a knife. Don’t tell the family what kind of salad it is, we bet they won’t even suspect its super good for them!
Parsley ramps up the green AND nutrition in this salad. Sure, Parsley makes a good garnish. We’ve all seen the little sprig adorning the side of the plate, but did you know how good PARSLEY is for you?
Parsley is a strong antioxidant and anti-inflammatory. When consumed regularly, it can combat the onset of many disorders. The vitamin C and vitamin A found in it serve to strengthen the body’s immune system. It is also an excellent source of vitamins A, B, C, E and K. So instead of just salt and pepper, sprinkle 2 tablespoons of Parsley on your meal for a tasty healthy change.
Shred the Brussels sprouts in a food processor, mandolin or chop with a knife.
Toss the sprouts in a bowl, top with parsley, green onions, toasted walnuts and grated cheese. In a small jar, add the olive oil, vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up. Pour the dressing over the salad and stir thoroughly. Garnish with additional cheese and green onions.