Brussels Sprout Caesar Salad

 

Brussels Sprout Caesar Salad

Brussels Sprout Caesar Salad

 

1 tbsp olive oil

⅓ lb Brussels Sprouts, thinly sliced

1 tbsp Homemade Creamy Caesar Salad Dressing

Salt and pepper to taste

2 tbsp Shredded Parmesan Cheese

Easy Homemade Croutons

 

Heat saute pan over medium-high heat for about 1 minute.

Add olive oil and Brussels sprouts. Cook, stirring occasionally for 7-9 minutes until lightly browned.

Add dressing to warm sprouts and toss to combine. Sprinkle with Parmesan cheese and croutons.  Season with salt and pepper.

 

Serve warm.

1 serving, 365 calories

 

 

Homemade Creamy Caesar Salad Dressing

Homemade Creamy Caesar Salad Dressing

Homemade Creamy Caesar Salad Dressing

 

⅓ cup mayonnaise

½ tsp Dijon mustard

¼ tsp Worcestershire sauce

2 tbsp lemon juice

½ tsp garlic

6 oil-packed anchovy fillets

6 dashes hot sauce

Combine all ingredients and mix with a mini food processor or immersion blender until smooth. Allow to mellow for one hour prior to serving.

 

4 servings, 137 calories per serving

Hack:  Use this dressing over Brussels Sprout Caesar Salad!

Hack: Anchovies can be covered in oil and sealed in a sandwich bag in the refrigerator for up to 2 months. Alternately, they can be spread out in a single layer and frozen (still in the sandwich bag, if desired. I suggest you double bag the fillets before storing them.

 

 

Homemade Thousand Island Salad Dressing

Homemade Thousand Island Salad Dressing

 

1/2 cup mayonnaise

2 tablespoons ketchup

2 tablespoons sweet pickle relish

2 teaspoons finely diced onion

1/4 teaspoon finely minced garlic (about half of a small clove)

1 teaspoon apple cider vinegar

1/8 teaspoon salt

2-3 dashes Tabasco sauce (optional)

Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve.