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Eyeball Salad

Our easy-do veggie eyes peek out from this frighteningly fun Brussels sprouts toss.

Serving Size:


Active Time:

20 min.

Total Time:

25 min.


  • 1 red pepper, seeded, quartered
  • 8 oz. Brussels sprouts
  • 1 leek
  • 2 Tbs. olive oil
  • 2 cloves garlic
  • 2 Tbs. white wine
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbs. grated Parmesan cheese
  • 2 Tbs. sour cream
  • 1 scallion, sliced
  • 18 peppercorns


  1. Using wide end of pastry tip, cut 18 (1”) rounds from pepper for eyes; chop any remaining pepper. Trim bottoms of Brussels sprouts; separate into individual leaves. Trim dark green part from leeks; thinly slice white and light green part.
  2. In nonstick skillet, heat oil over medium heat; add Brussels sprouts, leek, garlic, wine, salt, pepper and chopped pepper. Cook, stirring, until softened, 3 min. Remove from heat; stir in cheese. Transfer to bowl.
  3. Transfer sour cream to pastry bag fitted with small round tip. Pipe dot onto each pepper round; top with slice of scallion; dot with sour cream and attach peppercorn

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