* Exported from MasterCook *
Brussels Sprouts Salad With Green Olives, Walnut and Pomegranates
Recipe By :Chef Ana Sortun, Oleana [restaurant] in Cambridge, Mass.
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 large Brussels sprouts -- thinly sliced
salt and pepper -- to taste
1/2 cup pomegranate seeds
1/2 cup green olives -- finely chopped
1/2 cup toasted walnuts -- finely chopped
2 Tablespoons chopped fresh parsley
1 Tablespoon pomegranate molasses
1 Tablespoon lemon juice
4 Tablespoons extra-virgin olive oil
Core 16 large Brussels sprouts that have been blanched until tender. Slice
into very thin rounds. Place in a mixing bowl and season with salt and
pepper to taste.
Stir in 1/2 cup of pomegranate seeds, 1/2 cup of finely chopped green
olives, 1/2 cup of finely chopped toasted walnuts, 2 tablespoons of
chopped fresh parsley, 1 tablespoon of pomegranate molasses, 1 tablespoon
of lemon juice and 4 tablespoons of extra-virgin olive oil. Serve with a
white [cFavorite], or with lentils for a vegetarian meal.
Serves 4
Cuisine:
"Mediterranean"
Source:
"Wall Street Journal, 11-20-2010"
S(Formatted by Chupa Babi):
"Oct 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 308 Calories; 24g Fat (66.8%
calories from fat); 7g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 168mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 4 1/2 Fat.
Nutr. Assoc. : 0 0 4539 0 905471 0 0 0 0
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