SERVINGS: 4-6

INGREDIENTS:

• 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

INSTRUCTIONS:

1. Rinse the Brussels sprouts and remove the tough outer leaves. Cut the core off each sprout and slice each down the middle.
2. Add the Brussels sprouts to a food processor or high-powered blender and pulse until the sprouts are cut into small shreds.
3. In a large bowl, mix together the shredded Brussels sprouts, dried cranberries, chopped pecans, feta cheese, and crumbled bacon.
4. In a small bowl or a mason jar, mix together the olive oil, balsamic vinegar, honey, spicy brown mustard, garlic powder, salt and pepper.
5. Pour the vinaigrette over the salad and toss until combined.