Thursday, 24 November 2016

Brussels Sprouts Salad

I really liked it.  Hal did not


Serves 4.

1 lb Brussels sprouts, trimmed
1 tbsp apple cider vinegar
2 tsp Dijon mustard
3 tbsp. olive oil
1/3 cup dried cranberries
1/4 cup chopped walnuts, toasted

Peel the leaves off the Brussels sprouts; discard the cores.  Bring a large saucepan of water to boiling.  Add sprouts; cook 20-30 minutes or until barely tender.  Drain and immediately plunge into ice water.  Drain well and dry in a salad spinner.  Transfer to a large bowl; set aside.

For the dressing, in a small bowl whisk together vinegar, mustard, salt and pepper to taste.  Gradually whisk in the oil.  Drizzle dressing over leaves to coat lightly; toss.  Add cranberries and walnuts; toss to combine.  Chill.

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