Brussels Sprout Salad

    Brussels Sprout Salad

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    “Eat them. They’re good for you,” my parents would say when I was younger, but to me, they just didn’t look appealing. And although my father has always thought Brussels sprouts are nasty, bitter and repellant, he encouraged me to eat them anyway. Despite his distaste he was determined to teach me that good foods sometimes come in the disguise of bizarre packages. I silently promised myself that when I grew up, I’d never look at another Brussels sprout again.

    But I grew up, and like many of us, somewhere along my upbringing I learned about vegetables and how good they are for you. It was in science class that I learned how Brussels sprouts actually grow. I assumed that since they look like baby cabbages, they must grow the same: in little baby cabbage patches. I was amazed to learn Brussels sprouts are actually grown up a stalk like buds in helical patterns along the sides. The stalks are long and thick growing 24 to 47 inches in height and produce 20 to 40 buds that mature over several weeks from the lower to the upper part of the stalk.

    These tiny cabbages are part of the cruciferous vegetables, which also include the likes of mustard greens, turnip greens, cabbage, kale, cauliflower, broccoli and similar green leafy vegetables. The health benefits of this cruciferous vegetable are extensive but have been strongly studied to cure cancer.  Brussels sprouts have detoxifying and antioxidant attributes. They also offer anti-inflammatory, cardiovascular and digestive support. Brussels sprouts are also rich in many valuable nutrients including vitamin C, dietary fiber, potassium, omega-3 fatty acids, iron, protein and magnesium.

    If you’re one of those people who think you don’t like Brussels sprouts, try this recipe. After I prepared this recipe, I discovered how tasty they can be and I hope you will too. Enjoy!

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    Brussels Sprout Salad
    A tangy yogurt salad dressing makes super-healthy Brussels sprouts even more tasty.
    Servings
    servings
    Ingredients
    Servings
    servings
    Ingredients
    Instructions
    1. In a large bowl mix the lemon juice, yogurt, both vinegars and honey to make the dressing. Whisk the dressing until well blended.
    2. Add the Brussels sprouts, cranberries, shallot, sunflower seeds, cheese and lemon zest.
    3. Mix to evenly coat all of the ingredients with the dressing. Add salt and pepper to taste.
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    Growing up in a small town in the foothills of North Carolina, Sandi always dreamed of living on the coast. In her youth, she was always by the water; she was raised tending a big garden and stomping around in the creek. She spent her adolescent days on a Jet Ski or fishing on Lake James, N.C., and she and her friends would camp and hike the Linville Gorge. Attending the University of North Carolina at Charlotte she felt like she was getting out of my small-town box and living the city life; at the same time, she was getting a little closer to the ocean. Moving to Wilmington has been a dream come true, and the life she has created has been a blessing. She enjoys kayaking the Cape Fear, fishing the shores of Carolina Beach, and picking up seashells and shark’s teeth wherever she is. At home, she loves to cook and play with her dogs in the backyard. She also enjoys DIY home improvement endeavors. No outdoor shower, fire pit or flower bed is too big of a job! Being a part of the North Brunswick Magazine and South Brunswick Magazine team has taught Sandi that you really can enjoy your career.

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