Moving past Thanksgiving weekend, here is a wonderful brussel sprout salad to enjoy! Not only is it healthy, it’s a feast for the eyes. You can make it a light main course, or serve through out the season as a perfect holiday side for dinners and parties. It’s easy to make especially if you have a food processor. It’s definitely a crowd pleaser for parties and it’s one of those dishes you can prepare in advance , and it tastes better as the brussel sprouts marinate in the dressing. Add it to one of your holiday menus this season!
From by the bay, wishing you green food memories!
Maryann
Brussel Sprout Salad with Walnuts, Dried Cranberries and Parmesan Cheese
Serves 4
Ingredients
1 pound brussel sprouts
1/4 cup olive oil
2 tablespoons lemon juice
1/4 cup walnuts, chopped
2 tablespoons dried cranberries
2 tablespoons coarsely grated parmesan cheese
fresh ground black pepper and fine sea salt to taste
1/4 cup olive oil
2 tablespoons lemon juice
1/4 cup walnuts, chopped
2 tablespoons dried cranberries
2 tablespoons coarsely grated parmesan cheese
fresh ground black pepper and fine sea salt to taste
Directions
Cut off the ends of the sprouts and clean. Using a food processsor fitted with a slicing blade coarsely shred the brussel sprouts. Place into a large bowl. Add the remaining ingredients. Toss gently. Add fine sea salt and fresh ground pepper to taste and serve.
Cut off the ends of the sprouts and clean. Using a food processsor fitted with a slicing blade coarsely shred the brussel sprouts. Place into a large bowl. Add the remaining ingredients. Toss gently. Add fine sea salt and fresh ground pepper to taste and serve.