While my husband and I often bemoan the lack of specialty markets, as we live in a rural setting, we also are grateful for the abundance of local farms. Unfortunately, many of our local farms close after Halloween, and we are left with nothing but grocery stores for our produce, cheeses, and more. However, we discovered a farm that is only 30 minutes away is open year round and has a magnificent offering of produce, locally raised meats, cheeses, and other items.
While shopping at this farm this weekend, we were seeking some vegetable to use as the base in a salad. With our main dish planned as a homemade Philly cheesesteak served atop a soft pretzel, we were looking for something lighter and healthier as a side. The farm still had their own brussel sprouts available, which sparked my creative thoughts. As I was pondering which nut to add and whether to shave or grate some parmesan cheese into the salad, my husband proposed a different idea: why not make the salad resemble the toppings of a steak sub?
Although I was intrigued by my own salad ingredients, his idea did seem to complement the entrée better. (Yes, I am admitting he had the better idea. . .) With a steak sub topping salad planned we had to choose which ones we’d want in our salad. We decided to go with the simple, yet flavorful, combination of peppers and onions.
This salad was delicious and would be a great weeknight dinner option, as we served the salad warm and thought it was fantastic served in that manner! Plus, with very little oil needed to make this dish and no other fat-laden ingredients, this was a healthy salad. It wasn’t just a feel-good sort of salad, it truly is a good for you salad.
- 1/2 Tb. olive oil
- 1/2 lb. brussels sprouts, sliced thin
- 1/2 roasted red pepper, chopped
- 1/2 yellow onion, sliced & caramelized
- 1/4 cup rice wine vinegar
- 1 tsp. honey
- Heat oil in a large, nonstick frying pan over medium heat.
- Add brussels sprouts, and sauté until crisp-tender, about 5 minutes.
- Transfer brussels sprouts to serving dish.
- Add pepper and onions to brussels sprouts and toss.
- In a small bowl, whisk vinegar and honey together.
- Pour on top of brussels sprout mixture, and toss well.
- Can be served immediately, or allowed to cool to room temperature.