Brussels sprout salad with walnuts

Yum is all I can say, don’t make this complicated it’s easy..

Ingredients:

  • 1 bag frozen Brussels sprouts (12 oz.) or fresh
  • 3 tablespoons olive oil
  • 2 tablespoon vineger
  • 1 tablespoon DiJon mustard
  • 1/4 cup Parmesan or similar cheese
  • salt and pepper to taste
  • 1/4 cup walnuts, pine or pecan (whatever you have)
  • 1 tablespoon fresh lemon juice

Prep:

Thaw the Brussels and trim the stem end. Remove any loose crappy leaves.¬†Slice thin with a good knife and make dressing. Remember the 3/2/1 ratio and use that to determine the amount of dressing. Mix vinaigrette with a whisk and add sliced sprouts, add cheese and mix to combine. Don’t forget to roast your nuts in a pan then crush (don’t overcook) add nuts, enjoy.

A note on fresh brussels vs. frozen, fresh was $3.65 for 1 lb. (the fresh did not look good). frozen was $1.75  (for a little less than 1 lb.) so I chose frozen.

Leftovers:

The next day I had some that were getting soggy. My oven was on so I tossed them in a little olive oil and put them on a foil lined baking sheet. Roasted for about 15 minutes (at 375 F.) and re-balanced for salt. I liked these better than uncooked.

DSCN2573

 

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