The salad was crisp and refreshing. A nice way to use brussels sprouts other than roasting.
Brussels Sprout Salad
Brussels Sprout Salad
Cathy Kirkham
Side dish
Ingredients
- 1 lb brussel sprouts, thinly sliced
- ⅓ cup shallot or red onion, thinly sliced
- ⅓ cup dried cherries or cranberries
- ¼ cup pine nuts, toasted (or any other nuts)
- ¼ - ⅓ cup grated parmesan or crumbled feta
DRESSING
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- 6 tbsp olive oil
- salt and pepper
Directions
Combine the brussel sprouts, shallots and dried cherries. Drizzle with enough dressing to moisten. Let sit at least 1/2 hour. Taste and add more dressing if needed. Top with nuts and cheese before serving.
