Chopped Brussels Sprouts Salad
Vegetarian: undefined
MAKES: serving
Ingredients
1 Hard Boiled Egg
2 Cups Brussel Sprouts, sliced with stems removed
1 oz. Walnuts, toasted and chopped
1/4 Cup Dried Cranberries
1 oz. Goat Cheese, crumbled
Dressing
1 Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1 Clove Garlic, minced
1/4 tsp Sea Salt
1/8 Black Pepper
Directions
Chop the Eggs and place in a small bowl and set aside.
Add the sliced Sprouts to a large bowl and break the slices apart with your fingers.
Add all of the dressing ingredients to a jar and shake the jar until everything is well combined.
Add the Walnuts, Cranberries and 1/2 of the Eggs to the Brussel Sprouts and drizzle with the dressing. Toss until well combined. Let the mixture sit for about 15 minutes to allow the Sprouts to soften.
Toss the salad again and season with Salt and Pepper to taste.
Transfer the salad to 2 plates dividing it evenly. Top each plate (evenly) with the remaining Eggs and the Goat Cheese.