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Done with heavy holiday desserts? It’s time to lighten up your diet with this Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette.
Out go the cookies, cakes and chocolate and in come the salads, vegetables and green juices. It’s January, which means everyone is in that Get-Fit mindset and wants to eat healthy. #SundaySupper knew after last week’s round up of extremely rich and decadent recipes that you’d all probably be craving some good, nutritious and delicious dishes to help you start off the new year on a lighter foot. Thanks to TR of Gluten Free Crumbley for hosting!
As much as I enjoy eating out and splurging on my favorite desserts, I do love having a healthy home-cooked meal — especially one that includes some of my favorite veggies. Brussels Sprouts became a staple part of my diet in 2014, and they aren’t going anywhere. My latest Food Network Magazine had a whole section on Brussels Sprouts side dishes, each sounding tastier than the last. One that caught my eye was the Damaris Phillips’ Brussels Sprouts Slaw. Damaris was one of the winners of Next Food Network Star and is this absolutely adorable chef from the South who now has a show “Southern At Heart.” Her slaw sounded SO delicious, but I didn’t have all of the same ingredients she used on hand. So what? I improvised. What I liked best was the dressing she made, a simple champagne vinaigrette. I swapped the mayo for fat free Greek yogurt — because you guys know how much I hate mayonnaise — and whipped up the lighter and healthier version of the dressing. My Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette combines shredded Brussels sprouts with sliced endive, cranberries and pumpkin seeds and made for one absolutely beautiful dish. It was bursting with bright flavors, the colors popped right off the plate, and there wasn’t even one bite left at the end of the night.
Now that’s a compliment to the chef!
This Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette was very easy to put together. It’s light and refreshing, and you can really feel good about eating it because there are nothing but delicious, healthy ingredients on your plate!
I’d imagine this slaw is just the kind of thing you need after all those holiday dessert platters.
- 1 lb Brussels sprouts, trimmed
- 2 medium size purple endive, sliced thin
- 6 tablespoons fat free Greek yogurt
- 3 tablespoons dijon mustard
- 2 tablespoons honey
- 6 tablespoons coconut oil
- ¼ cup champagne vinegar
- 2 tablespoons orange juice, freshly squeezed
- Kosher salt and freshly ground pepper
- 1 cup cranberries
- ½ cup pumpkin seeds
- Read more at: http://www.foodnetwork.com/recipes/damaris-phillips/brussels-sprout-slaw.html?oc=linkback
- Use a food processor to shred Brussels sprouts.
- Add the shredded sprouts and sliced endive to a large bowl and set aside.
- Whisk together the Greek yogurt mustard, honey and coconut oil in a large bowl.
- Add the vinegar and orange juice and whisk until until smooth.
- Pour the mixture over the sprouts and endive and toss to combine.
- Add cranberries and pumpkin seeds and toss again until everything is evenly coated.
- Season with salt and pepper.
- Refrigerate for at least 2 hours before serving.
There are plenty of lighter recipes to go around! Check out what the rest of the #SundaySupper family is sharing.
- Almond Mocha Smoothie from The Foodie Army Wife
- Chocolate-Covered Berries Green Smoothie from Cupcakes & Kale Chips
- Citrus DeTox Spa Water from La Bella Vita Cucina
- Peachilious Smoothie from Peanut Butter and Peppers
Blissful Breakfast Items
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- Light Eggs Benedict from Rants From My Crazy Kitchen
- Multigrain Scones from The Texan New Yorker
- Nutty Granola Bars from Pies and Plots
- Reduced Sugar Donuts from The Ninja Baker
- Broccoli Pesto from Curried Cantaloupe
- Fava Bean and Avocado Guacamole from Pancake Warriors
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- Norwegian Egg Benedict from Brunch with Joy
- Roasted Pumpkin and Chevre Bruschetta from Jane’s Adventures in Dinner
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- Light Creamed Roasted Vegetable Soup from Kudos Kitchen by Renee
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- Quinoa Mango Pomegranate Spinach Salad with White Balsamic Vinigrette from Serena Bakes Simply From Scratch
- Red Cabbage and Golden Raisin Salad from girlichef
- Shredded Brussels Sprouts and Endive Slaw with Champagne Vinaigrette from Take A Bite Out of Boca
- Spinach and Black Bean Ravioletti Soup from Big Bear’s Wife
- Black Pepper Tofu with Black Garlic Sauce from Hezzi-D’s Books and Cooks
- Fish Steamed with Spicy Couscous from Food Lust People Love
- Greek Style Gyros with Tzatziki Sauce from Nik Snacks
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- Meyer Lemon Roasted Chicken Thighs, Fennel & Sweet Potato from The Girl In The Little Red Kitchen
- Portuguese Kale Soup from Recipes Food and Cooking
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- Slow Cooker Chicken Enchilada Quinoa from Bobbi’s Kosy Kitchen
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- Maple Pear Scones from Killer Bunnies, Inc
- Easy Blackberry Crumble from The Perfect Brownie
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