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Brussels Sprout Salad

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Brussels Sprout Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
This is a light, refreshing salad and a house favorite. Feel free to add protein such as chicken or salmon to serve as an entrée.
For Mustard Vinaigrette:
  • 2 tbsp whole grain mustard
  • 6 tbsp white wine vinegar
  • 3 ½ tbsp sugar
  • 1 tsp chopped garlic
  • 1 tsp Kosher salt
  • 1 tsp ground black pepper
  • 3 ½ tbsp apple juice concentrate
  • 2 cups Canola oil
  • ¼ cup water
For Brussels Sprout Salad:
  • 2 ½ cups Brussels sprouts
  • 2 tbsp dried cranberries
  • 2 tbsp almonds
  • 2 tbsp Medjool Dates (pitted and chopped)
  • 2 tbsp manchego cheese, grated
  • 1 tbsp parmesan cheese, grated
  • ¼ cup Mustard Vinaigrette (see recipe above)
For Mustard Vinaigrette:
  1. In a mixing bowl, whisk together mustard, vinegar, sugar, garlic, salt, pepper and apple juice. Place in
  2. blender and add oil and water. Store in the refrigerator.
For Brussels Sprout Salad:
  1. Trim the leaves off around the stem of the Brussels sprouts and then peel apart each leaf.
  2. Bring 6 cups of water to boil.
  3. Place peeled Brussels sprouts in boiling water for 6 seconds.
  4. Quickly remove and place on a tray.
  5. Refrigerate until cold.
  6. In a mixing bowl, add the Brussels sprouts, dried cranberries, almonds, and dates.
  7. Toss with mustard vinaigrette.
  8. Place in a salad bowl and top with manchego cheese and parmesan cheese.


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