Kitchen Roundtable

:rectnt Shredded Brussels Sprouts Salad with Maple Balsamic Vinaigrette :oed

In a medium bowl, Whisk together

2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp pure maple syrup
1 tsp Dijon mustard
Season to taste with salt and pepper

Thinly slice 12 0z. Brussels sprouts (about 3 cups), pulling away tough outer leaves and discarding core.

Stir together Brussels sprouts with
1 medium thinly sliced shallot, about 1/4th cup
1/4th cup sweetened dried cranberries,
1/4th cup coarsely chopped pecans
1/4th cupcrumbled Gorgonzola cheese
1 chopped ripe pear ( about 3/4 cup)

Pour dressing over salad and gently toss to combine.
Serve immediately. Serves 6

Jill's comments: If you are doing this at home, I would mix it in a large bowl so you have room to evenly mix ingrediants. I think I also added a little extra of everything! As just a side salad on the dinner plate this served 8 of us with some people having a little extra.
An interesting change from a lettuce salad. My husband thought it was a twist on cole slaw. Enjoy

Messages In This Thread

:rectnt Shredded Brussels Sprouts Salad with Maple Balsamic Vinaigrette :oed
That looks so good, jea. We love Brussels sprouts, and I'm
Us too. I have seen a few pre-made salads in the stores that use raw brussels sprouts,