Brussels Sprouts Salad
It's from Maria of 'Two Peas and Their Pod'.
If you don't like blue cheese/pecans/cranberries you could change it up...say dried cherries/blueberries and toasted almonds/walnuts with goat cheese/feta-use what you like!
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- 16 oz
- brussels sprouts-fresh raw
- 1 c
- dried cranberries
- 1/3 c
- blue cheese
- 1 c
- 2 Tbsp
- cider vinegar
- 2 tsp
- dijon mustard
- 6 Tbsp
- olive oil
- salt and pepper to taste
1Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end.
Using a sharp knife, thinly slice the brussels sprouts.
When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
Place in a large bowl.
Add the toasted pecans, dried cranberries, and blue cheese(crumbles) to the chopped brussels sprouts.
Note-you can also use a mandoline or food processor to chop the brussels sprouts.
2make the dressing. In a small jar, add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Put a lid on the jar and shake until mixed well.
3When ready to serve, pour the dressing over the salad and toss until all of the ingredients are well coated.