Shaved Brussel Sprout Salad

Brussel Sprout Salad~ A Stack of DishesFrom time to time a vegetable can surprise you, and such is the case with this Shaved Brussel Sprout Salad. I am actually a huge fan of cooked sprouts, especially when they are given the chance to get caramelized on the outside, but raw never seemed reasonable.

Shave Brussel Sprout recipes have been cropping up, and so far there hasn’t been one that I haven’t liked. The sprouts are more tender than regular cabbage and they are neutral enough to take on the lovely taste of the dressing.

dressingThis version has become our go-to during the week salad. I purchased a stalk of sprouts and simply pluck off the number of nobs that I need and we’re off and running. Simply stem, peel the outer leaves, and then shred away. The dried cranberries offer a nice chew and a tart sweetness which is perfection, and the toasted almonds a satisfying crunch.

Shaved Brussel Sprout Salad
A healthy and delicious salad that you are guaranteed to fall in love with. Don't skip the dried cranberries, they offer the right sweet/tart flavor that the sprout leaves need.
325 calories
29 g
0 g
23 g
5 g
3 g
121 g
198 g
20 g
0 g
20 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 325
Calories from Fat 199
% Daily Value *
Total Fat 23g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 0mg
Sodium 198mg
Total Carbohydrates 29g
Dietary Fiber 5g
Sugars 20g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups raw Brussel Sprouts
  2. 1 stalk celery, finely sliced
  3. 1/2 cup sliced almonds, dry toasted
  4. 2/3 cup dried cranberries
  5. 4 Tbsp olive oil
  6. 2 Tbsp cider vinegar
  7. 1 Tbsp honey
  8. 2 teaspoons Dijon mustard
  9. 1 clove garlic, finely minced
  10. 1/4 teaspoon salt
  1. Trim the sprout end and peel any damaged outer leaves and discard.
  2. Using a knife, finely slice each sprout, then toss into a bowl breaking up the layers. Add the celery and cranberries.
  3. If you are toasting the almonds, place then in a dry pan over medium heat and gently stir until just toasted, then remove the pan from the heat and move the nuts to a plate to cool. Do not cool in pan or they might burn.
  4. In a small bowl combine the oil, vinegar, mustard, honey, garlic and salt and whisk to combine.
  5. Pour half the dressing over the sprouts and toss until combined. Let the salad rest for 5 minutes, then taste. Add more dressing if necessary and serve with the toasted almonds.
  1. If you don't have dried cranberries on hand any dried fruit would do- raisins, apricots or figs would be great.
A Stack of Dishes
Brussel Sprout Salad ~ A Stack of Dishes





Fiddlehead Fern and Artichoke Freekah Salad


Freekeh salad with fiddlehead ferns and artichokes~ astackofdishes.comBehold- the latest ancient grain to start popping up on menus- Freekeh. For those who are not in love with the texture of quinoa, you may have found something to get excited about. Freekeh has a similar consistency to wheat berries, but a slightly less chewy texture- and a delicious taste.

Compared to brown rice and quinoa- a half cup serving of Freekeh has slightly less calories, more than twice the fiber (6 grams!)  is high in protein and also offers calcium and iron. It’s also rich in lutein, which is important for eye health, and it falls into the low GI category. The glycemic index is only 43, compared to 83 for rice- making it an excellent grain for moderating blood glucose levels.

I had been hearing a lot about this new grain on the block from some of my dietitian friends, so I was excited to receive a sample from Freekehlicious (who has not compensated me, nor asked for this post).

chopped herbs- a stack of


The grains have an interesting greenish color, which I found to be very beautiful. They cooked up easily and have great body and texture to them. For those dieting it can offer that nice chewy bite that makes you feel like you’re eating something substantial and tricks your mind into being more satiated. 

Now that we’re finally into Spring, the thought of hearty grains is less appealing, so I made a light and tangy dressing and piled on some herbs to give it a bright taste. [Read more…]

King Mushroom Salad: Brown Butter and Crisp Sage Dressing

Brown Butter Sage Mushroom Salad ~ A Stack of Dishes.comJust in time for National Salad Day: As promised, this is Part II  of my ingredient expedition adventure. The “find”- Pleurotus eryngii- better known as King Mushrooms, French Horn, King Oyster, Boletus of the Steppes or Trumpet Royale. They are from the Oyster mushroom family, or otherwise known as pluerotes. 

Mushrooms are often the accent of the salad, or a null addendum to a bright flavor base. These regal beauties have enough oomph to stand up on their own, and you’ll want to let them. So gorgeous and plump- they command attention. They also have a hearty shelf life, so if you find them, you can stock up a week of treats and they’ll hold up fine.

The flavor is fairly neutral which makes them a great platform for any handling. Sliced as planks their sturdiness also makes them great for grilling.

King Mushroom Salad ~ A Stack of [Read more…]