Recipe: Shredded Brussels Sprout Salad ~ birdie to be2

Wednesday, January 15, 2014

This week I was inspired to try out a new recipe.
We made a shredded brussels sprout salad with homemade dressing a lots of yummy toppings.
Shredded Brussels Sprout Salad
Serves about 4
20-25 Brussels Sprouts
1 handful Spinach
1/2 Crispy apple
1/2 Avocado
1/4 cup Thinly sliced onions
8-10 Sun-dried Tomatoes chopped
1/3 cup Pecorino or Parmigiano cheese, grated or sliced
20 Roasted & chopped Pecans or Walnuts

Homemade French Dressing
10 T Extra Virgin Olive Oil
2 T Dijon Mustard
4 T Apple Cider Vinegar
3 Cloves Garlic, minced (roasted or raw)
Salt & Pepper (to taste)
Water (for consistency and taste)

1. Shred brussels spouts with a food processor, mandoline or chop with a knife.
Optional: blend in additional lettuce, such as chopped kale or spinach
2. Roast nuts over heat for less than 10 minutes, or until brown & crispy.
3. Chop veggies and cheese
4. Dress, toss & serve... and Enjoy!


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I love all things creative and design oriented. I am inspired by fashion, photography and typography. And especially have a soft spot for weddings, pink palettes and sparkle.
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