Brusselugula (brussel what?)

It’s springtime in Colorado and finally sunny and warm after a cold, wet start to the season. Hard to believe I was still wearing my winter coat to work a little over a week ago! Before I share my recipe for “brusselugula,” I thought I would share a couple of photos of sweet ‘n special and my new tomato soup-colored table, i.e., tomato table 😆


In late April, I told sweet ‘n special (S ‘n S) I wanted to find a round table for my backyard. After a quick search on Craig’s List, I found what I was looking for! Before picking up the table in Golden, we stopped for a nice hike in the North Table Mountain area. I love this photo of us!


And, here’s a photo of my tomato table that’s perfect for my backyard. Doesn’t the color remind you of a bowl of tomato soup? Now, this table looked a lot different when I bought it . . . it was oak colored and would have looked perfect in a family room. But, I wasn’t looking for a family room table, I was looking for a table that housemate #2 (who is an art major) could strip, sand and paint. Didn’t he do a nice job?!? Now, if only I could get him to paint little soda crackers all over the top of it – haha. Last night S ‘n S and I had some cousins over for a simple dinner. It was a perfect evening to dine outside next to a crackling fire in the chiminea. I made my Brussels sprouts and arugula salad that I have officially named “brusselugula” – you heard it here first people! It’s like breakfast +lunch = brunch. Except it’s Brussels sprouts + arugula = brusselugula 😆


This salad is as deliciously tasty as it is stunningly beautiful! And, here’s how I made it:

1.5 pounds of Brussels sprouts, washed, dried and cut in halves and quarters (depending on size – be sure to toss all the leaves that fall off into the salad)

Arugula, grab a generous handful

1/2 cup of shelled, whole pistachios

1/2 cup chopped dates

3/4 cup of red onion slivers

1 cup of shaved Parmesan (try using feta if you like!)

salt and pepper

For the dressing, I made a lemon,  mustard and olive oil dressing. This salad is healthy, delicious AND beautiful! I hope you will enjoy it as much as we do. And, here’s a photo of an individual serving of this lovely salad with pan fried Norwegian salmon from last night’s dinner:









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