SUgarcane cookbook coming spring 2024
Shredded Brussels Sprout Salad
16 oz Brussels sprouts
¼ cup no sugar added dried cranberries
¼ cup chopped pecans
¼ cup crumbled low fat feta cheese
½ cup crumbled bacon
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon spicy brown mustard
1/8 teaspoon garlic powder
Salt and pepper to taste
Rinse the Brussels sprouts and remove the tough outer leaves. Cut the core off each sprout and slice each down the middle.
Add the Brussels sprouts to a food processor or high-powered blender and pulse until the sprouts are cut into small shreds.
In a large bowl, mix together the shredded Brussels sprouts, dried cranberries, chopped pecans, feta cheese, and crumbled bacon.
In a small bowl or a mason jar, mix together the olive oil, balsamic vinegar, honey, spicy brown mustard, garlic powder, salt and pepper.
Pour the vinaigrette over the salad and toss until combined.
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