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ARLYN OSBORNE
Shredded Brussels Sprout Salad
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:
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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