Culinary SOS

SPECIAL REQUEST: Courtesy of La Grande Orange Café. (Jay L. Clendenin / Los Angeles Times)

By Noelle Carter Los Angeles Times

Salad



1 pound Brussels sprouts

1 tablespoon dried cranberries

1 tablespoon dried blueberries

2 tablespoons toasted whole almonds, preferably California or Spanish Marcona

3 tablespoons mustard vinaigrette

1 ounce Manchego cheese, shaved using a peeler

1. Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.

2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.

3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately.



Each serving: 572 calories; 13 grams protein; 36 grams carbohydrates; 8 grams fiber; 44 grams fat; 12 grams saturated fat; 19 mg. cholesterol; 311 mg. sodium.



Got an SOS request? Send it to noelle.carter@latimes.com or Culinary SOS, Food, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Please include your name, phone number and city of residence.