There’s a first for everything – including this blog post.
Growing up, I ate pretty much anything — except for Brussels Sprouts. They always got a bad rep in movies and shows, so naturally I assumed that they were gross. However, my mom recently started to cook with them and I realized they are nothing but a tiny cabbage, and I looooovvvve cabbage (especially with Chow Chow on top, IYKYK).
Brussels Sprouts are often roasted in the oven, but I wanted to spruce up the ingredient and make a more exciting recipe — a warm Brussels Sprout Salad with Red Wine Vinaigrette. This salad is super simple to make with 7 ingredients, not including salt and pepper.
You can pair this simple side with any protein of your choice to make it a meal, but I recommend chicken. If you are a vegetarian, you can make the small tweak of removing the bacon from the recipe and pairing it with some sort of starch. The salad is very light and really needs another element to add substance to a meal.
If you happen to try out the recipe, let me know the results. Send a photo of the recipe via Instagram @sobremesa.am. I can’t wait to hear ya’lls feedback. Feel free to comment or message the page with any questions.