Guest Post: Brussel Sprouts, Broccoli, and Arugula Salad

20130730-090811.jpg
My friend Adrianne made this beautiful salad, and I wanted to share it with you. For more of her and her creations, check her out on Twitter.

Here’s what she says:

I’ve been trying to eat at home more but after a long day of work the last thing I have time for is a big dinner. I stockpile recipes on my Pinterest Food Porn board and re-discovered this recipe from Cookie + Kate a few days ago. I knew it would be perfect for an easy and healthy summer dinner.

I picked up green lentils but completely forgot about them once it came time to put this together. It was pretty filling without the lentils so I think I would have to cut the portion size if I included them. This is how I put it together:

-Rinsed about half a pound of small brussel sprouts and broccoli stalks.

-Halved the sprouts and cut the broccoli into small florets.

-Spread the veggies on a baking sheet and tossed them in olive oil, salt and pepper.

-Put the oven on 380 degrees and went for a run. About 35 minutes later I pulled the veggies out of the oven. They were nice and crispy but I think next time I would keep the oven to 350 and maybe shave off a few minutes since they were small pieces of veggies.

-I had store bought low fat caesar dressing in my fridge but I wanted to add flavor and dilute it. I grabbed an old peanut butter jar to easily shake the dressing. I squeezed a couple tables spoons of dressing, added about a tablespoon and a half of extra virgin olive oil, squeezed half a lemon, and seasoned it with salt and pepper. Then I shook it up.

-After filling a bowl with arugula I tossed in the brussel sprouts, broccoli, and “lemon pepper vinaigrette”. Then I topped the salad with freshly shaved parmesan reggiano. Eh, VOILA!

Advertisements