Brussels Sprout Salad with Citrus Vinaigrette Recipe
Healthy Brussels Sprout Salad with Citrus Vinaigrette is loaded with micro-thin shaved raw Brussels Sprouts, dried tart cranberries, crunchy buttery pecans and well, just because I can't help myself, smokey bacon.
2dozen fresh brussels sproutsrinsed and drained, see tips
½cuptoasted pecanschopped
½cupdried cranberriesI used Craisens
3slicesbaconcooked, drained and crumbled
½cupParmesan cheese
Instructions
Citrus Vinaigrette Directions:
Combine all vinaigrette ingredients in a mason jar, cover and shake well. Store covered in the refrigerator until ready to use.
Brussels Sprout Salad Directions:
Use a mandoline and slice the brussels sprouts as thinly as possible. Hold them by their stem and stop about ⅔ of the way down to protect your fingers. This is not a job for your children, and since the sprouts are so small, you will not be able to use the cutting guard.
Add the dried cranberries and pecans and toss to combine. Drizzle with about two tablespoons of the Citrus Vinaigrette, toss to combine. Top with the crumbled bacon and Parmesan cheese. Serve immediately.
Video
Notes
Sharon's Tips:
Store unwashed brussels sprouts in a plastic bag in the crisper drawer of your refrigerator and plan to use them within a few days of purchasing.
To prep, the brussels sprouts, remove any discolored or outer leaves which may be loose. Place them in a bowl or salad spinner, and fill with enough lukewarm water to cover them. Allow them to sit for 10 minutes. Pour the brussels sprouts into a strainer, and rinse again with clean water. Turn out on a clean dish towel or paper towels and allow to dry.
This salad is best with razor-thin slices of brussels sprouts. After slicing them, discard the stems and use a fork to fluff the shreds and separate them. I know it's tempting to buy the presliced brussels sprouts in the grocery store, but they are not nearly as good as the ones you slice yourself.