I have recently become the president of the Brussels Sprouts Fan Club. Brussels sprouts have great health benefits and should be included in our weekly eating. The January 2010 issue of Food & Wine magazine featured a recipe for Brussels Sprouts salad.  Since I am trying to eat more of these healthy creatures it quickly caught my eye. Their recipe suggested serving roasted Brussels sprouts in an everyday salad. Their suggested dressing had cayenne and chili pepper which is much too spicy for me so I created my own version. Enjoy it before this winter vegetable is no longer at its peak.

Cook, Eat, Laugh…Claudia

½      pound fresh Brussels sprouts, rinsed and cut in half
2        Tbs olive oil
¼      tsp sea salt
dash freshly ground pepper

Heat oven to 400*F

Place sprouts in a baking sheet with a one inch rim. Sprinkle evenly with olive oil, salt and pepper. Roast for 20 mins. –stirring once after 10 minutes. Remove from oven and let cool.

Salad Ingredients:

½       head Red Cabbage, sliced thin
½       cup canned mandarin sections, no sugar added, drained
¼       cup dried cranberries
¼       cup sliced almonds, plain or flavored
¼       cup Feta cheese, crumbled

Dressing:

2        Tbs Balsamic vinegar
1        Tbs Dijon mustard
1        Tbs honey
1        Tbs fresh lemon juice
½       teaspoon sea salt
dash   freshly ground pepper
½       cup extra virgin olive oil

To prepare Dressing:

Combine vinegar, mustard, honey, lemon juice, salt and pepper in a small bowl. Whisking continuously, slowly add the olive oil until it is thoroughly blended with the vinegar. Taste and adjust for salt and pepper.

Assemble salad adding optional ingredients as desired.

Optional ingredients:

¼       cup packaged onion ring topping
¼       cup canned white beans or kidney beans
¼       cup dried cherries
¼       cup chopped nuts of your choice