Author: Laura Doerr with Ways to my Heart
Serving Size: 4
2 cups shaved brussels sprouts
1 cup shredded cabbage
1 cup romaine lettuce sliced into ribbons
2 apples thinly sliced
1/2 cup dried cranberries
1/2 cup sliced almonds toasted
1/2 cup Parmesan cheese shavings
Apple Cider Dijon Vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbsp apple cider
1/4 cup honey
1 tbsp Dijon mustard
1 tbsp shallots minced
1 pinch salt
fresh cracked black pepper
1. In a dressing shaker or small bowl, combine all of the vinaigrette ingredients and shake or
whisk vigorously until well combined. Taste for seasoning, and salt and pepper as
desired. Refrigerate until ready to use. This can be made and stored ahead of time as well.
2. In a large bowl, combine shaved brussels sprouts, cabbage, romaine, dried cranberries,
toasted almonds, parmesan cheese, and sliced apples. Toss all ingredients with desired
amount of dressing and serve immediately.
If you are not serving this salad right away, toss the thinly sliced apples in a little lemon juice to
keep them from browning, before you add to the rest of the salad ingredients.
I highly recommend toasting the almonds, it really adds so much more flavor to the dish. It only
takes a few minutes over the stove top on med heat!
Make it a meal and add bacon and chicken!