Brussels Sprouts have never tasted so good! With its clean, sharp flavor, Dijon mustard adds a pleasant bite to this rich, mahogany colored chilled dressing. Have fun with this sidedish and serve with strips of grilled chicken breast atop for a more substantial meal.

Ingredients

1-12 oz. package, 1-1 lb. clamshell or 1- 1lb. Vexar bag Topless VEG Quickies™ Brussels Sprouts
1 T olive oil
Pinch of salt
3 T Dijon mustard
1/3 cup red wine vinegar
¾ cup olive oil
Salt and pepper, to taste
2 tsp. fresh dill (dried dill may be substituted)
½ pound mushrooms, sliced
1 red bell pepper, julienned and cut into 1-inch strips

1 head each butter lettuce and red leaf lettuce, leaves washed and pat dry

Freshly grated Parmesan cheese

Directions

Bring oil, salt and enough water to cover sprouts, to a boil. Wash and trim sprouts and add to boiling water; parboil for approximately 5 minutes, or until sprouts are just tender. Remove from heat and drain.

In a large mixing bowl, blend together mustard, vinegar, oil, salt, pepper and dill. Add sprouts, mushrooms and bell pepper to vinaigrette; toss well to coat vegetables. Place in refrigerator and marinate for at least 1 hour.

To serve, line a platter or individual serving plates with red leaf lettuce leaves and butter lettuce leaves. Spoon marinated vegetable mixture onto lettuce leaves; garnish with freshly grated Parmesan cheese. Yields approximately 6 servings.

Growers Express

Growers Express Recipes

Brussels Sprouts with Tangy Dijon Vinaigrette

Ingredients

1 head each butter lettuce and red leaf lettuce, leaves washed and pat dry

Freshly grated Parmesan cheese

Directions

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