Shredded Brussels Sprout SaladServes about 4
20-25 Brussels Sprouts
1 handful Spinach
1/2 Crispy apple
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!