Anyway, this salad was pretty darn good. However, I think next time I will sub the Brussels sprouts for lettuce. It's odd really, I love all things green (beans, lettuce, spinach, broccoli, etc) but I didn't LOVE these sprouts. I hadn't had Brussels sprouts since I was little and I think I would like them cooked but these didn't rock my world. Also, I used frozen instead of fresh because the fresh ones didn't look too hot in my grocery-this could have been a factor as well. Nonetheless, this was still a great, refreshing meal.
The pineapple poppy seed vinaigrette absolutely rocked my socks off! WOW!!!! It was so amazing and I am so glad that I made extra so I can dip my toasted bread in it and douse some lettuce with it as well :) YUM
Shaved Brussels Sprout Salad with Pineapple Poppy Seed Vinaigrette
Adapted from Joy the BakerIngredients:
8 cups raw Brussels sprouts, lay sprouts on side and slice thin, creating little green ribbons (fresh instead of frozen preferred)
1/2 cup scallions, sliced (both white and green parts)
1/4 cup parsley, chopped
2 cups fresh pineapple (I used canned), sliced into bit-size pieces
1 cup black beans (original recipe calls for French Lentils)
1 cup avocado chunks
Prepare all salad ingredients but do not toss together until ready to serve & top with dressing
Pineapple Poppy Seed Vinaigrette
(makes 2 cups)
1 1/2 to 2 cups pineapple chunks
1/4 cup honey
1/4 cup rice wine vinegar
1 tbsp chopped scallions (white portions)
1 small garlic clove, minced (or use hand-held cheese grater to make paste)
1 tsp Dijon mustard
1/2 cup plus 2 tbsp canola oil
2 tsp poppy seeds
salt & pepper to taste
Place pineapple chunks in a food processor fitted with blade attachment. Blend the pineapple into a mostly smooth, frothy pulp. Using a fine mesh strainer placed over a bowl, press the pineapple puree through the strainer into the bowl. Scrape the bottom of the strainer to make sure you get all the juice possible. There will be a little bit of pineapple in the strainer when you're done. You should have about 1 to 1 1/2 cups of juice/pulp.
Toss dressing with salad and enjoy!
Store dressing in airtight container in refrigerator up to one week.
*I only used about 1/3 of salad ingredients since I was making it to serve two people. I did make all the dressing so I could have left overs for another salad :)