It’s a hearty salad that stands up boldly to savory stews, soups and roasted dishes, and brings a welcome, sunny counterpoint to the table.
- 2 navel oranges
- 1/4 cup well-shaken low-fat buttermilk
- 3 tablespoons mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/2 teaspoons poppy seeds
- 8 ounces Brussels sprouts, trimmed, halved and very thinly sliced (about 3 cups)
- 1 cup (about 10 ounces) finely chopped or riced cauliflower florets
Cut the tops and bottoms off the oranges. Stand each orange on its end and, cutting downward following the curve of the fruit with the knife, cut away all the rind and white pith. Working over a bowl, using a paring knife, remove each segment from the fruit, letting the fruit drop into the bowl. Squeeze any juice from the remaining membrane into another bowl and discard the membrane. Reserve the juice for another use, or drink it.
In a small bowl, whisk together the buttermilk, mayonnaise, vinegar, honey, salt and pepper. Stir in the poppy seeds.
In a large bowl, toss the Brussels sprouts with the cauliflower and the dressing. Gently toss in the oranges. Divide among 4 plates and serve.
From nutritionist and cookbook author Ellie Krieger.
Tested by Olga Massov; email questions to firstname.lastname@example.org.
Scale and get a printer-friendly version of the recipe here.
Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously
Calories: 170; Total Fat: 10 g; Saturated Fat: 2 g; Cholesterol: 10 mg; Sodium: 180 mg; Carbohydrates: 20 g; Dietary Fiber: 5 g; Sugars: 11 g; Protein: 5 g.