Recipe by Nancy Keske
Brussels Sprouts Salad with Citrus Vinaigrette
24 oz. Brussels sprouts, shredded – may purchase 2-10 oz. pre-shredded (also known as shaved) Brussels sprouts or substitute shredded cabbage
6-8 slices crisp cooked bacon, chopped
1/2 cup sliced red onion
1 cup dried cherries, unsweetened
1 cup sliced almonds, toasted
1 small orange, juiced
1 tsp. orange zest
1 lemon, juiced
1 Tbsp. finely minced shallots
1 tsp. yellow mustard
1 tsp. sugar
1/2 cup avocado or grapeseed oil
Sea salt and pepper to taste
Shred Bussels sprouts using the shredding blade of a food processor or slice thinly with a knife.
Place Brussels sprouts in a large bowl and combine with chopped bacon, red onion, cherries, almonds and optional goat cheese.
Whisk together vinaigrette ingredients.
Add vinaigrette immediately before serving and toss well to coat