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Unusual combination adds up to flavorful winter salad

Recipe: Bejeweled Brussels sprouts slaw with mandarins

Salad with Brussel sprouts, mandarin oranges and pomegranate arils
How pretty is this slaw? (Photos: Debbie Arrington)

With good-tasting tomatoes in short supply, winter salads need to be creative.

This simple slaw is delicious with a variety of textures, flavors and colors, thanks to an unusual combination of featured ingredients – raw Brussels sprouts, mandarins, pomegranates and raisins.

Adding crunch as well as sweetness, the pomegranate arils (the seed sacs) look like little rubies in this flavorful slaw. If you use bottled dressing, this winter salad goes together in a snap.

Bejeweled Brussels sprouts slaw with mandarins
Makes 4 servings

Ingredients:

1 cup Brussels sprouts (about 12), thinly cut or shaved
3 mandarins, peeled and separated into segments
¼ cup pomegranate arils
¼ cup raisins
2 to 3 tablespoons creamy French dressing (see below)

Instructions:

In a large bowl, combine thinly sliced Brussels sprouts, mandarin segments, pomegranate arils and raisins. Lightly toss to combine.
Add French dressing, lightly toss until ingredients are coated. Serve.
Note: Slaw can be made in advance and chilled, covered, before serving. 

Tossing salad
Toss the ingredients lightly in dressing.

For creamy French dressing: Use your favorite bottled creamy French dressing, or make your own.

In a food processor, combine 1-1/2 tablespoons white wine vinegar, 1 tablespoon sugar, 1 teaspoon paprika, ½ teaspoon Worchestershire sauce, 1/8 teaspoon seasoning salt and 1/8 teaspoon dry mustard. Pulse once or twice to combine.
In a slow and steady stream, add 3/8 cup (3 ounces) olive oil or salad oil. Process until thickened, about 2 minutes.
Store extra French dressing covered in the refrigerator for up to two weeks.

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Garden Checklist for week of Feb. 16

Take advantage of this nice weather. There’s plenty to do as your garden starts to switch into high gear for spring growth.

* This is the last chance to spray fruit trees before their buds open. Treat peach and nectarine trees with copper-based fungicide. Spray apricot trees at bud swell to prevent brown rot. Apply horticultural oil to control scale, mites and aphids on fruit trees.

* Check soil moisture before resuming irrigation. Most likely, your soil is still pretty damp.

* Feed spring-blooming shrubs and fall-planted perennials with slow-release fertilizer. Feed mature trees and shrubs after spring growth starts.

* Transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.

* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.

* Transplant cabbage and its close cousins – broccoli, kale and cauliflower – as well as lettuce (both loose leaf and head).

* Indoors, start peppers, tomatoes and eggplant from seed.

* Plant artichokes, asparagus and horseradish from root divisions.

* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.

* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.

* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.

* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.

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