Addictive Brussels Sprouts Salad › shutterbean

Addictive Brussels Sprouts Salad › shutterbean: "Addictive Brussels Sprouts Salad
Print This Recipe
serves 8

(recipe adapted slightly from Shauna at Gluten Free Girl)

24 brussels sprouts, shredded
8 oz. Parmigiano-Reggiano, finely grated
1 cup toasted walnuts, in pieces
9 tablespoons extra virgin olive oil
3 teaspoons apple cinder vinegar
2 teaspoons Dijon mustard
salt & pepper
Shred the brussels sprouts in a food processor, mandolin or chop with a knife! Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! Best served immediately, although I ate leftovers the next day and it still held up well!"