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Shaved Brussels Sprouts Salad

A Super Simple & Healthy Recipe You'll Be Making Again & Again
January 30, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Shaved Brussels Sprouts Salad recipe
Brussels Sprouts Salad recipe by Waiting on Martha

I love brussels sprouts.  They’re SO simple to make in any of all forms, and they always taste like a more elevated version of the rest of the veggies that make it onto the plate, don’t you think?!  I’m a fan of them cooked any way from fried and crispy to tender and slow-cooked; they always hit the spot.  

Today’s take on brussels sprouts is celebrating them raw in a shaved brussels sprouts salad that reminds me a lot of a healthier version of coleslaw.  It’s light, tangy and delightfully crunchy.  And thanks to its versatile, goes-with-everything flavor, this shaved brussels sprouts salad can be served as a great main dish with grilled chicken or a fantastic accompanying side salad dish.

Tell me, will you be whipping up this easy shaved brussels sprouts salad tonight?!  Truly, MKR

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Shaved Brussels Sprouts Salad
Serves 4
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For the salad
  1. 2 bags of brussels to serve 4 people as a main dish - serves 6 if it's a side salad
  2. 1 1/2 cups chopped walnuts, lightly toasted
  3. 1 cup grated parmesan, plus additional for garnish
For the dressing
  1. 1/4 cup olive oil
  2. 2 tablespoons lemon juice, freshly squeezed
  3. 1 teaspoon dijon mustard
  4. 1/2 medium shallot, finely chopped
  5. salt and pepper, to taste
  6. red pepper flakes (optional)
Instructions
  1. Finely chop the brussels sprouts.*
  2. Lightly toast the walnuts.
  3. Combine all of the salad ingredients in a large bowl.
  4. In a separate bowl, mix the dressing. Dress the salad.
Notes
  1. *You have to use a mandolin to shave the brussels; you literally want them like coleslaw. It would be really hard to do with a knife! Or a great alternative is the bag of shredded brussels sprouts from Trader Joe's!
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Pickled Beet & Arugula Salad with Herbed Goat Cheese & Candied Cashews

A Handful of Simple, Yet Flavorful Ingredients Make Up This Easy Salad
January 11, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Beet Arugula and Goat Cheese Salad recipe via Waiting on Martha

With plans to spend more time around the table—and yes, healthy resolutions on the brain—I wanted to create a light, non-fussy salad that is anything but generic.  Instead of turning to complicated, hard-to-find ingredients to make up this beet arugula salad, I relied on a few of my favorite flavors to really shine through. 

If you follow a lot of my recipes, you know that I thoroughly enjoy the counterpoints of flavors and textures; sweet to spicy, tangy to salty, soft to crunchy.  So as I prepared this beet arugula salad, I found that the spice and bitterness of the arugula matched the sweetness of the candied cashews and pickled beets wonderfully, giving the salad an extra depth in flavor and interest.  And the herbed goat cheese…well in my opinion, you can’t ever go wrong with goat cheese.  Plus, for any of you who are sensitive to dairy/lactose, goat has the very least amount of all of the cheeses (lactose amount from highest to lowest: sheep, cow, and then goat). So if sensitivity is an issue, you may want to keep that in mind.

And speaking of beets, I’ve tried both pickled and fresh beets in this salad; coming to decide I actually prefer pickled over the latter. Beets, as you know, can be a bit too “earthy” for me in taste, and the pickling process seems to mask that flavor, if not take it away entirely.  

As you saw last week, this beet arugula salad perfectly compliments my recipe for lemony-garlic roasted chicken (hint hint: it’s a crowd-pleaser!), but I will of course be enjoying this salad by itself for many weekday lunches to come. Truly, MKR

P.S. For more salad recipes that have caught our eye, check out our pinterest board.  And salads not your thing? This post may just change your mind. xo

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Photography, Rustic White

AS PICTURED: SERVING BOWL (SIMILAR HERE) | SALAD PLATES | FLATWARE (SIMILAR HERE AND HERE) | SALT & PEPPER SHAKERS (SIMILAR HERE)

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Cantaloupe & Mozzarella Salad with Fresh Prosciutto, Basil & Mint

The Perfect Balance of Sweet & Savory in an Easy Summer Salad
July 27, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Fresh Mozzarella, Prosciutto & Melon Salad recipe, @waitingonmarthaFresh Mozzarella & Prosciutto Melon Salad 

Growing up in Michigan, every summer party included a carved watermelon with balled melon.  For every birthday party, special or not-so-special occasion, my mother would cut the watermelon into that basket shape, and add in all the balled cantaloupe, watermelon, and honeydew. It was such a common theme for me that I literally grew up believing that summer tasted like a bowl of cantaloupe. In my adult years, I discovered that frozen melon balls make best ice cubes for summer drinks (genius, right?!).  So when I opened up my CSA box last week, I found fresh cantaloupe inside, and I was determined to put it to good use. 

The thing about cantaloupe is that it can be a bit boring if just left alone.  But it can also be delightful when balanced and paired well.  With this heat wave, I’m craving dishes that are easy to prepare, simple to enjoy and are just all around refreshing.  I’m trying to push myself out of my comfort zone with summer dishes too, so today I’m giving classic cantaloupe a MAJOR upgrade with a super easy (read 20 minutes or less to prepare), super fresh summer mix.  

This mozzarella prosciutto melon salad achieves that perfect balance of sweet, savory and summer.  Of course, there’s the creamy, consistency of fresh mozzarella, but then bring in the thin slices of dry-cured prosciutto, a little heat with serrano peppers, topped with fresh basil and mint from my garden…now that’s the perfect summer bite.  Enjoy! Truly, MKR

P.S. Here’s my two cents about olive oil:  I really believe you should always have at least two different olive oils in your arsenal.  One being your standard organic EVOO for everyday sauteing and cooking.  The second: a more splurge-worthy ,higher quality or infused olive oil to be used when you really want to “taste” the oil’s flavor, like in this salad’s dressing.  I’m a big fan of THIS one as well as the garlic, basil, and rosemary infused oils from Round Pond. Perfect, simple flavor in each and every bite. 

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Summer Melon & Mozzarella Salad with Fresh Prosciutto, Basil and Mint
Serves 5
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. 2 12 oz. packages of fresh mozzarella balls
  2. 2 cantaloupes
  3. 1-2 serrano peppers
  4. 1-2 packages proscuitto, torn into pieces
  5. handful of basil, rough chopped
  6. handful of mint, rough chopped
  7. drizzle of salt, pepper and olive oil, to taste
Instructions
  1. Scoop cantaloupe into balls and add to large mixing bowl.
  2. Add fresh mozzarella balls to the cantaloupe balls in the bowl.
  3. Slice serrano peppers and add to salad, to taste.
  4. Roughly tear prosciutto with hands, add pieces to salad.
  5. Roughly chop fresh basil and mint, add to salad to taste.
  6. Drizzle salad with 1-2 tablespoons of olive oil and season with salt and pepper to taste. Toss salad and serve in individual bowls.
Notes
  1. The salad will be delicate, so you want to combine all of your ingredients in your mixing bowl until just combined (I mix it all with my hands).
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Photography, Rustic White for Waiting on Martha

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