Once we found out Brussels Sprouts were little cabbages, we just couldn’t get enough. Honey Ginger Balsamic works wonders on these little cabbages especially when combined with apples, onions, almonds and finished with our Bayou Sunset Grinder Salt. Now, eat your vegetables!
|1 lb Brussels sprouts, sliced into thin ribbons*
|1/2 red onion, slivered
|1 granny smith apple, julienned
|1/4 cup Honey Ginger Balsamic
|1/2 cup Italian Herbs Olive Oil
|1 Tbl Dijon Mustard
|2 tsp brown sugar
|Bayou Sunset Grinder Salt
|1/2 cup toasted slivered almonds
|1/4 cup dried cranberries
|Trim the root end from the Brussels sprouts. Fit a food processor with the slicing accessory disk and drop the sprouts through the chute to sliver. Or, you can cut each Brussels sprout in half lengthwise, then place the flat side on the cutting board. Then slice the brussels sprouts to create ribbons.
|Combine the slivered Brussels sprouts, onion and apple in a large bowl.
|To make the dressing, whisk together the Honey Ginger Balsamic, Italian Herbs Extra Virgin Olive Oil, dijon mustard and brown sugar.
|Drizzle over the salad and toss to coat. Garnish with the almonds and cranberries.
|Taste and season with Bayou Sunset Grinder Salt.