If you are wondering what to eat for lunch at the beginning of the week, we have a recipe for you that is very easy to make and extremely quick to prepare. Let’s start a new week with full of fresh energy!
Serves: Makes 6 servings
Ingredients
Salad:
- 1½ pounds Brussels sprouts, shredded
- 1 small fennel bulb, cored, shredded (
- ¼ cup pine nuts, toasted
- ½ cup pomegranate seeds
Garnish:
- ¼ cup crumbled blue cheese
Dressing:
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
- 3 tbsp. orange juice
- ½ tsp. orange zest
- ½ tsp. shallot, minced
- 1 tbsp. lemon juice
- 3 tbsp. olive oil
Salt and pepper, to taste
Instruction:
1. To prepare the salad: Shred the Brussels sprouts. Place the sprouts in a large mixing bowl along with the fennel, pine nuts and pomegranate seed.
2. To make the dressing: In a separate bowl combine the mustard, honey, orange juice, orange zest, shallots and lemon juice. Whisk in the olive oil and season to taste with salt and pepper.
3. To serve: Pour dressing over the sprout mixture and toss just before serving. Garnish with blue cheese.
SALAD TIPS | ||
Salad Bowls | Eating Eggs | Delicous Taste |
The large bowl makes it easy to mix the salad and you can mix everything with your hands! |
Eating eggs with your salad actually helps you absorb more nutrients from the veggies. |
Having salt and pepper in your salad will help them more delicious, especially when spreading evenly. |