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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


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)


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 April 14

It's still not warm enough to transplant tomatoes directly in the ground, but we’re getting there.

* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.

* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.

* Apply slow-release fertilizer to the lawn.

* Thoroughly clean debris from the bottom of outdoor ponds or fountains.

* Spring brings a flush of rapid growth, and that means your garden needs nutrients. Fertilize shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.

* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* Mulch around plants to conserve moisture and control weeds.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.

* Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.

* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.

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