Crunchy Sweet Brussels Sprout Salad
The great thing about this salad is that it only requires a handful of ingredients and is so easy to adapt to whatever you have on hand. Out of walnuts? Throw in pecans or sliced almonds – whatever you have in your pantry. Don’t have dried cranberries? Thinly sliced apple works well, too. Dovetailing Tip: Use the shredded sprouts you shredded on day 3 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.
