Did you know that May was National Salad and Vinegar Month? Earlier this month I was in Miami attending BlogHer Food, an annual conference for food bloggers, when I got up close and personal with Pompeian and I got to create my very own vinaigrette right there at their booth. They even bottled it up and printed a label out for me, if you follow me on Instagram you may have seen it.
Since I’m also a Pompeian Pantry Insider, I created a salad and another vinaigrette right here at home in honor of this month. But really, any day can be Salad and Vinegar day for me, especially if it’s anything like this salad I whipped up. It’s the perfect thing for those hot summer days when you don’t want anything too heavy. It’s filling enough to satisfy your hunger, and sweet enough to remind you of the season. Most of my salads are thought up after staring into my fridge and rifling through my vegetable drawer, and this salad was no different. It’s packed with a variety of fruits and what makes it unique is the base is shredded brussel sprouts and apple pears. When I was younger I hated brussel sprouts. They were served to me boiled, with melted cheese and I had to force myself to chew just one. Now that I’m older I have an appreciation for them, and I’ve found different ways to prepare them that I can stomach. I love them roasted, or shredded in a salad like I’m sharing with you today. For this salad I added some cherry tomatoes, oranges, craisins and some zucchini to round it out, then adding a little sweetness to the vinaigrette by including orange zest and honey in addition to the balsamic vinegar and extra virgin olive oil, salt, pepper, parsley and shallots.
Pompeian has a line of wine vinegars that come in seven varieties. There’s many different infused flavors such as Roasted Garlic, Pomegranate, Blueberry Pomegranate, and a Sherry Aged Wine Vinegar. They are great for adding unique tastes to salad dressings and also a way to add something new to a marinade.
Another option is the Pompeian line of Balsamic Vinegars with are also great for salad dressings, marinades and even sauces. The flavors are deep, luscious and distinctive both in their flavor and aroma, a direct result from the aging process of select grapes in wooden casks. The Balsamic Vinegars come in three varieties – Balsamic Vinegar, White Balsamic Vinegar, and Pomegranate Infused Balsamic Vinegar. Each has a distinct taste, but I chose the best selling Balsamic Vinegar for this recipe. On it’s own it’s dark, rich and full of character. I thought it would be a great addition to an otherwise light salad, which it was.
The salad is great as is for a light lunch, or you can add some grilled chicken for added protein. You can even crumble some feta cheese on top and add some slivered almonds. But the dressing is delicious, light, and definitely a summer staple.
Sweet Shaved Brussel Sprouts Salad Ingredients:
- 8 large brussel sprouts, shaved/shredded
- 1 cup zucchini, sliced then quartered
- 12 cherry tomatoes, quartered
- 1 large apple pear, cut into wedges then sliced
- 1 small orange, sliced
- 1 lemon
- 1/2 cup craisins
Orange & Honey Vinaigrette Ingredients:
- 1 shallot, chopped finely
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/2 teaspoon orange zest
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried parsley
- 2 tablespoons Pompeian Balsamic Vinegar
- 1/4 cup + 2 tablespoons Pompeian Extra Virgin Olive Oil
Prepare all of your ingredients, once prepared we just dump & go.
*Note – the lemon is not pictured. Once the apple pear is sliced, squeeze all of the lemon juice over it and toss. It’s just listed to prevent browning.