Finding a salad that will hold up for a day that doesn’t involve pasta or other grains can sometimes be a challenge. For one of the funerals we had this month, I wanted to bring a salad that would hold up, but also be a little outside the box. This recipe came from the August 2016 Cooking Light magazine and I’m so glad I made it. It’s a nice change from the usual broccoli salad with mayonnaise and sunflower seeds.
Shaved Broccoli and Brussels Sprouts Slaw
12 oz broccoli stalks
8 oz Brussels sprouts, trimmed
1/2 tsp kosher salt, divided
3 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp mayonnaise
1/2 tsp Dijon mustard
1/4 tsp black pepper
1 oz grated Parmesan cheese
1 1/2 c seedless red grapes, halved
2 Tbsp pine nuts
Thinly slice broccoli and Brussels sprouts in a food processor fitted with the slicing blade. Sprinkle with 1/4 tsp salt; toss to coat.
Combine remaining salt , oil, and next 5 ingredients (through cheese) in a small bowl, stirring with a whisk. Add dressing, grapes, and pine nuts to broccoli mixture; toss.