If
you think you don’t like brussel sprouts, make this salad. You will change your
mind about these crazy little cabbages!
This
salad has so much texture, I just loved it!
What
you need,
16-20
brussel sprouts
¼
cup Parmesan cheese
½
cup pecan halves, toasted
¼
cup dried cranberries
3½
tbsp. extra virgin olive oil
1½
tbsp. cider vinegar
1
tsp. Dijon mustard
Salt/Pepper
Shred
the brussel sprouts using a sharp knife or mandolin.
In
a large bowl toss the brussel sprouts with the Parmesan cheese, pecans and
cranberries.
In
a small jar combine the extra virgin olive oil, vinegar, mustard and salt and
pepper. Shake well to combine.
Pour
the dressing over the salad and toss to coat.
Serve
right away.
This
salad was a perfect side with my Baked Pumpkin Pasta!
Make
it, you will love it.
Jen
Recipe
adapted from Shutterbean
So you don't cook the brussel sprouts - you eat them raw in the salad? Just wanted to check!
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