Follow this link for an amazing salad perfect for Christmas Dinner, Thanksgiving or any other meal where you want to add a splash of colour and texture. We enjoyed this salad with the Boston Crew for Christmas 2021. Makes a great leftover salad and can be served on it's own or as a crunchy addition to a turkey or ham bun.
4-6 servings
Ingredients
2 cups blueberries
1 cup sliced almonds, toasted
1/2 cup extra virgin olive oil
1/4 cup rice vinegar
2 teaspoons honey
1 tablespoon poppy seeds
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced chives, for garnish
Directions
Use a sharp knife to shred the sprouts crosswise, stopping about 1/2 inch from the base (discard the bases).
Transfer the sprouts to a large bowl. Add the blueberries and almonds and toss to combine.
In a small bowl, whisk together the olive oil, rice vinegar, honey, poppy seeds, salt, and pepper. Pour over the salad and toss until well coated.
Cover and refrigerated for at least 1 hour and up to 2 hours. Sprinkle with chives and serve.
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