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Pomegranate Citrus Brussels Sprout Salad

Serves 2 #STARFineFoods Ingredients: 1 head butter lettuce, rinsed and chopped 15 brussels sprouts, shredded 1 pomegranate, seeded 1 navel orange, peeled and segmented ½ cup parmesan cheese, shredded Salt and pepper 1/4 cup STAR Extra Virgin Olive Oil 3 Tbsp. STAR Red Wine Vinegar Instructions:

Wash and chop lettuce, setting aside. Using a chef’s knife, cut ends off of Brussels sprouts, and discard. Peel away the leaves of the sprouts and roughly shred the leaves with your knife.

Using the same knife, cut the pomegranate into quarters, and with your fingers, remove the seeds.

Peel the orange and dice into bite sized pieces.

Combine all ingredients into two bowls, and top lettuce and sprouts with orange segments, pomegranate seeds, parmesan cheese, and season with salt and pepper. Top with STAR Red Wine Vinegar and Extra Virgin Olive Oil for a dressing.

Serve immediately.

Pomegranate Citrus Brussels Sprout Salad

 #STARFineFoods

Ingredients

  • 1 head butter lettuce, rinsed and chopped
  • 15 brussels sprouts, shredded
  • 1 pomegranate, seeded
  • 1 navel orange, peeled and segmented
  • ½ cup parmesan cheese, shredded
  • Salt and pepper
  • 1/4 cup STAR Extra Virgin Olive Oil
  • 3 Tbsp. STAR Red Wine Vinegar

Instructions

1

Wash and chop lettuce, setting aside. Using a chef’s knife, cut ends off of Brussels sprouts, and discard. Peel away the leaves of the sprouts and roughly shred the leaves with your knife.

2

Using the same knife, cut the pomegranate into quarters, and with your fingers, remove the seeds.

3

Peel the orange and dice into bite sized pieces.

4

Combine all ingredients into two bowls, and top lettuce and sprouts with orange segments, pomegranate seeds, parmesan cheese, and season with salt and pepper. Top with STAR Red Wine Vinegar and Extra Virgin Olive Oil for a dressing.

5

Serve immediately.

1

Wash and chop lettuce, setting aside. Using a chef’s knife, cut ends off of Brussels sprouts, and discard. Peel away the leaves of the sprouts and roughly shred the leaves with your knife.

2

Using the same knife, cut the pomegranate into quarters, and with your fingers, remove the seeds.

3

Peel the orange and dice into bite sized pieces.

4

Combine all ingredients into two bowls, and top lettuce and sprouts with orange segments, pomegranate seeds, parmesan cheese, and season with salt and pepper. Top with STAR Red Wine Vinegar and Extra Virgin Olive Oil for a dressing.

5

Serve immediately.

Recipe developed by: http://www.countrycleaver.com

Prep Time: 15 mins

Total Time: 15 mins

Serves: 2

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