This weeks recipe of the week can be a great addition to a meal, or a stand alone snack/meal. Brussels sprouts are good for you and most people 31% don’t get enough greens in there diet. The average person eats 70lbs of potatoes per year (probable not plain baked potatoes either, looking at you french fries) compared to 1/4 lb of brussels sprouts a year. One way to erase that childhood memory about soggy brussels sprouts your mom urged you to eat is to make a salad. I made this this weekend and could not stop eating it. You could substitute brussels sprouts with kale or spinach.For a great visual aid phytonutrient cheat sheet check out the link below.
What You need
- About 24 Brussels Sprouts
- One big handful of dried cranberries (cherries, blueberries etc..)
- One big handful of chopped almonds (or nuts of your choice)
- One big cup of grated parmigiano-reggiano
- 1/2 cup of olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons of dijon mustardsalt and pepper to taste
What to do:
- Shred the brussels sprouts as finely as possible (I chopped them by hand, but you could use a food processor or mandolin)
- In a jar, mix together olive oil, apple cider vinegar, dijon mustard, salt and pepper. Shake to combine.
- Combine all ingredients and refrigerate for an hour.
Try it out, let me know what you think!