Meatless Monday: Brussel Sprout Salad with Dijon Vinaigrette

Brussel sprouts. People have such a love/hate relationship with this wonderful veggie. Welp, not in this household. I love them, grew up with them & can eat them raw. So guess what? I shred them & use it as a base for this meatless Monday salad, yum!

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  • Preheat oven to 350 – set a handful of pine nuts on a cookie sheet lined with parchment paper
  • Hard boil 4 eggs – peel & set aside
  • In a food processor shred 2.5C of cleaned brussel sprouts (ends cut & outer leaves peeled)
  • Peel/dice up orange & thinly slice half a red onion
  • In a cup mix 1/2C EVOO, 2.5T white wine vinegar, 2T whole ground dijon mustard & fresh pepper – whisk 

Combine the shredded sprouts, toasted pine nuts, diced orange, sliced red onion – then toss with dijon vinaigrette* & lay hard boil eggs on top.

Enjoy this meatless Monday!

*Dressing is way high in fat – next time would love to omit the EVOO all together

 
Nutritional Info for Salad (Serves 2): 330 calories – 17 grams of fat – 29 carbs – 23 grams of protein                                                                                                                                                                              Nutritional Info for Dressing (Serves 2): 370 calories – 42 grams of fat – 2 carbs – 0 grams of protein
 

Breakfast on Tuesday Night – Hash with Poached Egg & Salmon

It was a rainy day in the the Big Apple and did’t want to go out in the mess!  So cooked up a mix of what was left in our fridge…yes that kind of night!

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  • Preheat oven to 400degrees
  • In food processor blend – 20 baby potatoes, 1 purple onion, garlic, 2 egg whites – then by hand mix in a handful of frozen corn,  EVOO & S/P to taste
  • Take ceramic bakeware pan & spray with cooking oil – place mixture in & spray cooking oil on potato mix – place in oven
  • Line cookie sheet with parchment paper & lay salmon skin side down – place in oven after hash mix has been in for over 25minutes
  • While hash & salmon are cooking boil water with 2T of white vinegar
  • Crack egg in shallow cup/mug –  once water is boiling turn to medium & slip egg slowly into water – push egg white with spoon…Let simmer & remove once poached with slotted spoon (~2minutes)

To serve steam up any green in your fridge – we had leftover rainbow chard from vday…Then scoop out a portion of the hash, poached egg on top & place the greens with salmon on the side.  Honestly it tasted so good you could just mash this all together – so who cares how you plate it!

To my surprise this was a complete success – the hash turned out crisp & the poached egg was the perfect addition. Enjoy this mix or any combination your refrigerator has!

Nutritional Info Per Serving for Hash (6 servings): 80 calories – <1 gram of fat – 15 carbs – 4 grams of protein
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