Comments on: Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad

By: Shira

Shira — Sun, 03 Apr 2016 16:01:19 +0000

Hi – how long will this dish keep in fridge? I want to make it for lunch for a few days at work if possible. Thanks!

By: Alissandra Maffucci

Alissandra Maffucci — Fri, 21 Nov 2014 17:38:27 +0000

In reply to Michelle. Try peach vinegar, I think it would give it a nice sweet kick that's like the sherry!

By: Michelle

Michelle — Fri, 21 Nov 2014 04:15:33 +0000

If I dont have sherry vinegar can I use peach vinegar or white rice vinegar or balsamic vinegar?

By: Suze

Suze — Mon, 10 Nov 2014 20:37:23 +0000

I wanted to try this before I served it to my husband. I was glad I was alone at home when I did. No one saw me lick the bowl! 😉 Delish!!!

By: Tracey

Tracey — Mon, 03 Nov 2014 17:06:47 +0000

I just made this for my lunch with a few substitutions because of items I didn’t have. Delicious!

By: Karen Ruth

Karen Ruth — Tue, 28 Oct 2014 20:37:06 +0000

This was great — thanks so much for the recipe; my husband LOVED it! I do think I’ll use more Brussels sprouts next time, though — maybe 1.5 or 2 lbs.? There was a lot of sauce involved and I wanted more sprout action; I think more sprouts will spread out the sauce a bit more. But the flavors were SPOT ON!!!

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 27 Oct 2014 12:19:44 +0000

In reply to Peri Bush.

Peri – thank you so much, I’m glad you loved it! It’s definitely a Thanksgiving winner 🙂

By: Peri Bush

Peri Bush — Mon, 27 Oct 2014 02:26:41 +0000

We had this salad tonight and it blew everyone’s socks off! The 1st person who tasted it said that he’d never had so many flavors on one fork in his life. This salad was the star of the meal. I am planning on having it for Thanksgiving every year from now on. Thank you so much!

By: Rebecca Hoffman

Rebecca Hoffman — Sun, 26 Oct 2014 02:40:54 +0000

This sounds really good and I will try it as soon as I can figure out what sriracha sauce and whole grain mustard is. I wonder about the med-high heat with olive oil. I understand that olive oil is only supposed to be used (healthy) on lower heats and I am always left scratching my head when recipes call for olive oil on higher heats. Maybe walnut oil? Anybody have any alternative suggestions?

By: lauramnugent

lauramnugent — Fri, 24 Oct 2014 14:01:45 +0000

This looks like the perfect fall salad. I’m thinking it might be great for Thanksgiving!

By: kbt

kbt — Thu, 23 Oct 2014 13:11:06 +0000

In reply to Alissandra Maffucci. Thanks!

By: Alissandra Maffucci

Alissandra Maffucci — Thu, 23 Oct 2014 12:45:43 +0000

In reply to Laura Vano. Sounds delicious!

By: Laura Vano

Laura Vano — Thu, 23 Oct 2014 03:39:05 +0000

I’m with Lu…cup fulls! This was delicious! Topped it with a little FF crumbled feta and served it with a grilled sausage…couldn’t stop eating it! Yummmmm!

By: Kelly M.

Kelly M. — Thu, 23 Oct 2014 02:54:12 +0000

Hi Ali~saw this today and made it tonight. I had last night’s grilled sprouts that I cut smaller and heated on low to just warm. I used Champagne Balsamic, onion powder for shallots, only Dijon, & English walnuts since that is what I have on hand. Sriracha only in His dressing.

It was good! Will make again maybe giving it an Asian flavor with Honey or Brown Sugar, Liquid Aminos and a touch of Toasted Sesame Oil and walnuts (omitting mustard). The apple should go well with that too. Might try the bigger blade (B?) for more apple flavor.

Thank you for another interesting recipe.

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 22 Oct 2014 22:15:49 +0000

In reply to Amber.

Thank you – happy I’m sprucing up date nights 🙂 I would suggest investing in sherry, it’s a nice addition, especially during the holidays for added sweetness! Other vinegars that can sub in if you can’t find it are rice wine vinegar, champagne vinegar and white wine vinegar (which you have) would be my last suggestion!

By: Amber

Amber — Wed, 22 Oct 2014 20:06:55 +0000

What is a good replacement for the sherry vinegar? I don’t like to keep a 100 different vinegars in my pantry so I only have ACV, white, and red wine. Thanks for all you do, I’ve made so many of your recipes for “date nights” with my boyfriend and have loved all of them.