Slice raw Brussels sprouts into very thin slices with a mandoline or sharp knife to give them a delicate shaved appearance. Drizzled with a light tarragon vinaigrette that has a hint of vanilla, this salad has a wonderful combination of flavors and textures.
15m
PREP TIME
192
CALORIES
10
INGREDIENTS
Ingredients 6 Servings
- Dressing
- 1/3 cup olive oil
- 3 tablespoons Champagne vinegar
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1 teaspoon McCormick Gourmet™ All Natural Tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- Salad
- 1 package (12 ounces) Brussels sprouts, trimmed and thinly sliced
- 1 cup chopped strawberries
- 1/4 cup pine nuts, toasted
INSTRUCTIONS
- 1 Mix oil, vinegar, vanilla and seasonings in small bowl with wire whisk until well blended. Set aside
- 2 Toss Brussels sprouts, strawberries and pine nuts in large bowl until well blended. Drizzle with dressing; toss to coat well. Serve immediately
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