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Cran-Apple Brussels Sprout Salad with Apple Cider Dijon Vinaigrette

 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.

Recipe Notes

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!


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