For Thanksgiving every year my mom makes a really good cold Brussels sprout salad with tomatoes and a zingy dressing. I recently picked up some Brussels sprouts and didn’t feel like roasting them so thought I’d throw together a similar salad — not only for Thanksgiving — with some tomatoes we had lying around and one of my favorite dressings: lemon-dijon.
This is a tasty and healthy salad that acts as a great side dish for any meat or vegetarian main you’ve prepared. (Mashed potatoes are particularly good for mopping up extra dressing.) Serve it at room temperature or straight from the fridge. Feel free to add some minced scallions/green onions or any other things you think might work well with the earthy Brussels sprouts, fresh tomatoes, and zingy dressing. Toss the leftovers with some couscous or rice for a nice next-day lunch.
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Brussels Sprout & Tomato Salad with Lemon-Dijon Dressing (serves 3-5)
- 1/2 lb (200-300g) Brussels sprouts, trimmed
- 1/2 lb (200-300g) cherry tomatoes, halved
- Lemon-dijon dressing
- Bring a pot of water to boil, then throw in the Brussels sprouts and cook for 15 minutes or until they are firm-soft.
- Meanwhile, whisk up the dressing in the bottom of your salad bowl and add the halved tomatoes.
- When the Brussels sprouts are cooked, drain and rinse them in cold water. Slice them in half, add to the tomato and dressing, and toss. Serve at room temperature or chill for at least 1 hour.