Pomegranate and Brussels Sprout Salad

brussel_sprout_sld
Matt Armendariz
http://pgoarelish2.files.wordpress.com/2011/04/brussel_sprout_sld.jpg?w=100
  • 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

  1. 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.
  2. 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.

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