Brussels Sprouts and Cranberries Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 pounds Brussels sprouts | Wash and shred the Brussels sprouts by removing the core and shredding. |
| 2 Tablespoons olive oil | |
| 1/2 teaspoon ground nutmeg | |
| ½ teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| 1/4 cup unsalted walnuts | chopped |
| 1/2 cup dried cranberries |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Shred the Brussels sprouts by removing the core and thinly slicing. | |
| 2 | Warm the olive oil in a large skillet over medium heat. | |
| 3 | Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. | |
| 4 | Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm. |
Posted in Vegetable Salad Recipes
