RECIPES
BasiaAfter Brussels sprouts in balsamic sauce and tagliatelle with Brussels sprouts, it's time for a salad. It's a simple, tasty and quick way to enjoy this little cabbage, which is both healthy and delicious. I think I don't need to write much more, because I've already written about Brussels sprouts and their properties HERE.
I dug this recipe out of an old notebook of family recipes. Unfortunately, I'm giving the amounts of the ingredients "by eye," because that's exactly how I made this salad. If you don't like cranberries or don't have any, you can replace them with raisins.
Oh, and I almost forgot… Without the cranberries and made with yogurt, this salad is suitable for those of you on the Dukan diet.
I wish you all a lovely and peaceful weekend. I'm unfortunately going to work, but there's also a nice birthday get-together with friends coming up.
Brussels sprout salad with carrot and cranberries
Ingredients:
- About 250 g Brussels sprouts
- About 1 carrot
- Plain yogurt or thick sour cream
- Pepper
- Salt
- Lemon juice
- A handful of dried cranberries
Wash the Brussels sprouts, remove any ugly outer leaves, if there are any, and cut them in half. Cook them, preferably steamed or in salted water.
Wash the carrot and grate it on the large holes of a grater. Sprinkle with lemon juice.
Mix the cooked and cooled Brussels sprouts with the carrot, add the yogurt or sour cream, season with salt and pepper, sprinkle with the cranberries and serve.
Enjoy!
I submitted this recipe to the Healthy and Dietetic event.
