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December 24, 2013 / Chris Blum

Brussles Sprouts Salad

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I love winter cos that means lots of yummy brussles sprouts! Today we have them in a salad. Best thing about the salad it holds up overnight if you make too much!

24 Brussels sprouts, shredded
1/2 c Parmigiano-Reggiano, finely grated
1 c toasted walnuts pieces
4 TBSP walnut or olive oil
1 1/2 TBSP apple cinder vinegar
2 tsp Dijon mustard
salt and pepper

Shred the Brussels sprouts in a food processor, mandolin or by hand. Toss the sprouts in a bowl, top with toasted walnuts and grated cheese.

In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt and pepper. Put a lid on the jar and shake it up

Pour the dressing over the salad and stir thoroughly.

Serves 4.

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