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BRUSSELS SPROUTS SALAD


24 Brussels sprouts, shredded

1/2 cup Parmigiano-Reggiano, finely grated

1 cup toasted walnuts, in pieces

9 tablespoons extra virgin olive oil

3 tablespoons apple cinder vinegar

2 teaspoons Dijon mustard

salt & pepper


Shred the Brussels sprouts in a food processor, mandolin or chop with a knife!  Toss the sprouts in a bowl, top with toasted walnuts & grated cheese.  In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! 


adapted slightly from Shauna at Gluten Free Girl



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