Pomegranate and Brussels Sprout Salad
- Yield: servings
Ingredients
- 3cups Brussels sprouts
- 1cup thinly sliced radicchio
- 2cups chopped romaine lettuce
- 1/4cup pomegranate seeds
- 1/2cup mandarin oranges, or tangerine wedges
- 1cup firm tofu, drained and cubed
- 1/4cup roasted hazelnuts
- 1/4cup balsamic vinegar
- 1tablespoon soy sauce
- 2teaspoons mirin
- 1/4cup olive oil
- 1-- garlic clove, minced
- 1/2teaspoon dried rosemary
- -- Pepper, to taste
Instructions
This salad has such a mild, unique flavor. The tart pomegranate bits add some unexpected zing to the clean taste of the shaved Brussels sprouts. It is very light on the belly and works wonders in cleansing your palate prior to dinner.
Steam the Brussels sprouts 3 to 5 minutes, or until soft. Place in a colander and rinse with cold water to stop the cooking. Cut them into quarters. In a large bowl, toss together the Brussels sprouts, radicchio, romaine, pomegranate, oranges, tofu, and hazelnuts.
In a medium bowl, whisk together the balsamic vinegar, soy sauce, mirin, oil, garlic, and rosemary, for the dressing. Heat a small frying pan over medium heat and pour in the dressing, cooking until the mixture starts to bubble. Add to the salad and toss. Season with pepper, to taste.
Nutritional Info *per serving
- Calories 160
- Fat 7 g
- Saturated Fat 1 g
- Cholesterol 0 g
- Carbohydrate 16 g
- Fiber 5 g
- Protein 9 g