'B' brussels sprouts salad

[Guest guest]

good buffet or party dish -- served at room temperature

 

low fat grams but high % cals from fat because it's low cal

 

 

* Exported from MasterCook *

 

Steamed Brussels Sprouts and Walnuts

 

Recipe By :Diane Rossen Worthington (Recipes); Chuck Williams (Ed.)

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Brussels sprouts

1 tablespoon red wine vinegar

1 teaspoon balsamic vinegar

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

1 tablespoon walnut oil -- may double

1 tablespoon boiling water

2 tablespoons chopped walnuts -- see directions

OPTIONAL GARNISH:

pomegranate seeds OR

dried cranberries

 

1. Trim stem ends of each sprout slightly to release the bitter outer leaves.

Discard the leaves. Cut shallow cross in the stem end of each sprout.

 

2. Pour water to a depth of 1 inch in a steamer pan. Put the steamer rack in

place and the sprouts on the rack. Cover and bring to a boil. Steam over medium

heat until tender when pierced with a fork, 8 to 10 minutes. Place under cool

running water to stop the cooking and preserved the color. Drain well.

 

3. Meanwhile, toast shelled walnuts in a dry nonstick skillet. Cool and coarsely

chop.

 

4. Make the vinaigrette: In a small bowl, whisk together the vinegars, slat and

pepper . Add the walnut oil in a thin, steady stream, whisking continuously,

until well blended. Whisk in the boiling water.

 

5. Place Brussels sprouts in a serving bowl. Drizzle with the vinaigrette and

toss to coat well. Add the walnuts and toss again. Let stand at room temperature

for 2 to 4 hours. Stir occasionally to make sure all the sprouts are equally

coated with the vinaigrette.

 

6. To serve, sprinkle with the pomegranate seeds or soften craisins, if using.

 

If doubling the oil: 100 Calories; 6g Fat (50.7% calories from fat).

 

Description:

" Side dish salad served at room temperature; garnish with pomegranate seeds or

craisins "

Source:

" Healthy Side Dishes, Williams Sonoma Collection 1995 "

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Per Serving (excluding unknown items): 80 Calories; 4g Fat (39.6% calories from

fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 70mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Brussels sprouts taste wonderfully fresh and crisp when just briefly

steamed. Buy the smallest, most tender sprouts for this recipe. Frozen can be

used. Brussels Sprouts also pair well with chestnuts.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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