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Brussels Sprouts Salad Recipe

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This recipe for Brussels Sprouts Salad is from FANCY to FRUGAL Recipes from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Vinaigrette
* ½ cup extra virgin olive oil
* 3 tablespoons apple cider vinegar
* 3 tablespoons maple syrup (or to taste)
* 1 tablespoon Dijon mustard
* 1 clove garlic, minced
* Salt and freshly cracked black pepper, to taste
For the Salad
* 1 pound organic Brussels sprouts, shaved with a mandolin or sliced thin with a knife
* 4 ounces cooked bacon, diced
* 1 cup diced roasted yam or sweet potatoe
* 2 tablespoons finely chopped green onion
* ½ cup dried cherries (or cranberries)
* ½ cup toasted hazelnuts, chopped
* Salt and pepper, to taste
* 3 ounces crumbled feta cheese, for garnish (optional)
* Handful of microgreens, chopped (optional)
Directions:
Directions:
1. To make the vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, mustard, and garlic. Season to taste with salt and pepper.
2. To make the salad: In a large bowl, gently toss together the shaved Brussels sprouts, diced bacon, yam,, green onion, dried cranberries, and hazelnuts.
3. You can keep this salad covered in the refrigerator for about 2 hours. Just before serving, toss gently with dressing to taste (reserving additional dressing if needed) and season with salt and pepper. Pour out onto a platter or into a large bowl and garnish with crumbled feta cheese and microgreens, if using. Serve immediately

 

 

 

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