Thursday, July 10, 2014

Brussels Sprouts Salad

Shredded Brussels Sprouts make for a hearty lunch or dinner salad. To make this salad, I chopped 8 sprouts in a food processor and put them in a large bowl. Then I added sliced sun-dried tomatoes, roasted hazelnuts and a bit of fresh grated parmesan cheese. 

To make the dressing, I mixed olive oil (about 3 tablespoons), dijon mustard (1 tablespoon), minced garlic (1 clove), agave (1/2 tablespoon), cider vinegar (1 tablespoon), chia seeds (1 teaspoon) and flax seeds (1 teaspoon). I mix the dressing by shaking everything together in a tightly closed jar.

Add as much or as little dressing as you want and toss. You will likely have some left over. Serve at room temperature. 

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