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Yields6 Servings
 1 lb Brussels Sprouts, washed & dried
  cup VSOP Extra Virgin Olive Oil, your favorite varietal
 ¼ cup Fresh Lime Juice, freshly squeezed (about 1 1/2 limes)
 ¼ cup Water
 1 ½ tsp Sugar
 ¼ tsp Fine Sea Salt
 ½ tsp Fresh Cracked Black Pepper, to taste
 1 cup Dried Unsweetened Cranberries
 ½ cup Parmesan Cheese, freshly grated
1

Cut stems from Brussels sprouts then remove discolored outer leaves. Chop into very small pieces by pulsing in the food processor or slice finely with a sharp knife.

2

In a medium mixing bowl, whisk together olive oil, lime juice, sugar, water, salt, and pepper. Add the sliced Brussels sprouts then toss to coat completely in the dressing.

3

Add the cranberries and Parmesan cheese then gently stir to distribute ingredients evenly through the salad. Serve chilled. Enjoy!

Ingredients

 1 lb Brussels Sprouts, washed & dried
  cup VSOP Extra Virgin Olive Oil, your favorite varietal
 ¼ cup Fresh Lime Juice, freshly squeezed (about 1 1/2 limes)
 ¼ cup Water
 1 ½ tsp Sugar
 ¼ tsp Fine Sea Salt
 ½ tsp Fresh Cracked Black Pepper, to taste
 1 cup Dried Unsweetened Cranberries
 ½ cup Parmesan Cheese, freshly grated

Directions

1

Cut stems from Brussels sprouts then remove discolored outer leaves. Chop into very small pieces by pulsing in the food processor or slice finely with a sharp knife.

2

In a medium mixing bowl, whisk together olive oil, lime juice, sugar, water, salt, and pepper. Add the sliced Brussels sprouts then toss to coat completely in the dressing.

3

Add the cranberries and Parmesan cheese then gently stir to distribute ingredients evenly through the salad. Serve chilled. Enjoy!

Brussels Sprout Salad

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