Brussels Sprout Salad
Ingredients:
- 24 oz. Brussels sprouts, shredded – may purchase 2-10 oz. pre-shredded (also known as shaved) Brussels sprouts or substitute shredded cabbage
- 6-8 slices crisp cooked bacon, chopped (substitute cooked lentils or quinoa for vegetarian protein)
- 1 cup sliced red onion
- 1/3 cup dried cranberries, unsweetened (may substitute cherries or raisins)
- 1/3 cup slivered almonds, toasted
- 4 oz. Gorgonzola, soft & crumbled
- 1 cup citrus vinaigrette (or pre-made Honey Mustard Vinaigrette)
Citrus Vinaigrette:
- 1 small orange, juiced
- 1 tsp. orange zest
- 1 lemon, juiced
- 1 Tbsp. minced garlic
- 1 tsp. yellow mustard
- 3/4 cup avocado or olive oil
- 2 tsp. fresh basil
- Sea salt and pepper to taste
Shred Brussels sprouts using the shredding blade of a food processor or slice thinly with a knife.Place Brussels sprouts in a large bowl and combine with chopped bacon, red onion, cherries, almonds and optional Gorgonzola cheese. Whisk together vinaigrette ingredients. Add vinaigrette immediately before serving and toss well to coat.
