This is my first food related YouTube video.  It wasn’t as time consuming as I thought it would be.  It was sort of fun to make.

So, this salad. No oven, no grill.  Perfect for an 75 degree Sunday in early June.  Not that I have any problem using the stove top, the oven, and the grill at the same time when it’s 90 degrees outside!  I love warm/hot/unbearably hot weather, bring it on!

Although, I don’t really like eating baked or heavy hot foods when it’s hot outside.  But, roasting cherry tomatoes or grilling chicken to top cool pasta or a green salad, that’s perfectly acceptable.

This salad doesn’t require any heat though. So for those of you who are not big fans of the heat you can have your protein and flavor packed salad without the extra degrees.

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Blueberry Bean and Brussels Sprouts Salad

Prep Time 20 minutes

Total Time 20 minutes

Servings 4 to 6 servings

Ingredients

• for the salad:
• 16 oz. ~450 g. raw Brussels sprouts (trimmed and shredded)
• 1 15 oz. can white beans (drained and rinsed)
• ½ cup 60 g. pecans (chopped and toasted)
• 6 oz. fresh blueberries
• 4 oz. 113 g. crumbled blue cheese
• for the dressing:
• 4 Tbsp. 72 g. mango chutney (I used Trader Joe’s Mango Ginger Chutney)
• 3 Tbsp. white wine vinegar
• ¼ cup + 1 Tbsp. water
• 1 tsp. kosher salt

Instructions

1. To shred the Brussels sprouts place ½ (or all, depending on the size of your processor) of your trimmed sprouts in a food processor and pulse on high for about 8 to 10 seconds.
2. Add the shredded sprouts to a large bowl.
3. Next add the beans, the pecans, the blueberries, and the blue cheese to the same bowl.
4. In the jar of a small blender (or a small bowl) combine the chutney, vinegar, water, and salt.
5. Blend (or whisk) until well combined.
6. Pour the dressing over the salad ingredients and toss the salad until all ingredients are coated with the dressing and all ingredients are well dispersed.
7. Serve and EAT!!!

Welcome late spring early summer! We’re so glad you’re here!