Shaved Brussels Sprout Salad
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado
Ingredients
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 small garlic clove, minced
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, halved and thinly sliced
- 1 small red onion, halved and thinly sliced
- 1/3 cup dried cherries, chopped
- 1/3 cup chopped pecans, toasted
Directions
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1Whisk together the first 4 ingredients; gradually whisk in oil until blended.
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2Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
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