Brussels sprout & pomegranate salad

Two Spoons

Despite being a brussels sprout skeptic, I’m now a convert, thanks in no part to a raw brussels sprout salad I tried at a potluck picnic and the blogosphere’s bacony embrace of a formerly much maligned childhood memory. Yet I’m a little late to the party, probably because I don’t like or eat bacon (gasp!). However, this beautiful salad at Voracious Vander wouldn’t leave my daydreaming foodie brain, and now I too am a convert. Maple dijon vinaigrette? Yes please. Pretty-as-a-picture pomegranate seeds with crispy greens, crunchy moreish toasted nuts, and chewy grains (I used brown rice instead of barley as I had it on hand)? Sign me up. To make this a meal unto itself, all I did was use more brown rice and add some marinated tofu for extra protein, but the tofu also adds a nice softness. I don’t think I’ll bother marinating it next time though…

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