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Brussels Sprouts Salad

Long considered the bane of kids' culinary existenceBrussels sprouts are now having a moment. This salad features walnuts, onion, brown mustard, tarragon and mozzarella cheese paired with the sprouts for a salad full of crunchy goodness.

At a glance
Main Ingredient
Vegetables
Cuisine Type
American
Menu Part
Salad
Serves
55 portions
Yield: 55 portions

Ingredients

6 lb. fresh Brussels sprouts
6 cups walnuts toasted, chopped
1 lb. onion, chopped
3⁄4 cup sugar
2 qt. mayonnaise
7 tbsp. brown mustard
8 cups part-skim mozzarella cheese, shredded
1 cup cider vinegar
1 tsp. fresh tarragon, chopped
3 lb. bacon, crisped, chopped (optional)
1 large bunch fresh tarragon for garnish 

Methods/Steps

1. Blanch Brussels sprouts for about 5 minutes; trim sprouts and cut into  bite-size pieces.

2. Mix walnuts, onions, sugar, mayonnaise, brown mustard, mozzarella cheese, vinegar and chopped tarragon, and combine with sprouts. Plate and serve topped with chopped bacon and additional fresh tarragon leaves.
Note: The dressing tastes best when made a day in advance. Recipe works well with broccoli or cauliflower. 

Recipe by Maine Central Institute, Pittsfield, Maine (Flik Independent School Dining)

Related Terms:

Vegetables, American, Salad
Related Content

Type: Ingredients


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