So I have to say I have never been a big fan of Brussel Sprouts. But my family and friends always want them on the menu. So I decided to make a cold Salad instead. I prepped the sprouts a day ahead of time and they keep very well. I cored the Brussel Sprouts to take out the bitterness and this time I used a store bought dressing. I like this dressing very much and takes one more step out on a busy day. Easy peasy and one less thing to do the day of!
Ingredients for Kimbos Brussel Sprout Salad
- 1 lb ( 550 gr.)brussel sprouts
- 1 Large Ambrosia Apple
- 1/2 cup (30 gr.) dried cranberries
- 1/3 cup (20 gr.) Reggiano cheese shaved
- 1/3 cup (20 gr.) shaved and roasted almonds
- Rennee’s Honey Dijon mustard dressing. To taste
- Fresh cracked pepper.
Makes: 8 Cooking time: 20 minutes. Difficulty: Easy
How to make Kimbos Brussel Sprout Salad:
- Core Brussel Sprouts
- Shred Brussel Sprouts. Bag and refrigerate until next day.
- Add dressing to taste. Toss.
- Add all other ingredients. (see video)
- Serve
