Brussell Sprout Salad
Refrigerate at least 1 hour.
Brussell sprout salad. Whisk the vegetable oil and olive oil in a small bowl. Add walnuts to give your sprouts a little extra crunch then top with sweet dried cranberries and maple dressing. Directions make the dressing. Brussel sprout salad steph s bite by bite brussel sprouts avocado avocado carrots dressing peanuts and 5 more brussel sprout salad wine and glue shallots dried cranberries orange juice ground mustard brussels sprouts and 6 more.
Brussels sprouts kale and cabbage form the base of this healthy salad. In a large bowl whisk the honey vinegar. Ingredients 1 tablespoon cider vinegar 1 tablespoon dijon mustard 2 teaspoons honey 1 small garlic clove minced 2 tablespoons olive oil 1 pound brussels sprouts halved and thinly sliced 1 small red onion halved and thinly sliced 1 3 cup dried cherries chopped 1 3 cup chopped pecans toasted. Shaving the brussels sprouts makes the flavour so mild the fresh juicy sweetness from the apple pop of salty from the bacon and warm crunch from the hazelnuts.
Toss the brussels sprout. Slowly whisk the oil mixture into the vinegar mixture until combined. Mandarin oranges strawberries and dried cranberries add a tart sweet flavor. The key to what makes this so good is.
Store in an airtight.