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:
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


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