Crunchy Sweet Brussels Sprout Salad
Instead of serving the Brussels sprouts, try them shredded and tossed with crunchy chopped walnuts and sweet dried cranberries. While sauteing the sprouts, add some nutmeg for a hint of autumnal spice and aroma. Dovetailing Tip: Use the pound of brussels sprouts from day 2 for today’s salad.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 258
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 258
1 pound brussels sprouts
2 tablespoons olive oil
1/2 teaspoon ground nutmeg
kosher salt and freshly ground black pepper
1/2 cup chopped walnuts
1/2 cup dried cranberries
Directions:
Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
