Shaved Brussels Sprouts Salad with Cranberries and Toasted Walnuts

This make-and-take version of a traditional holiday side calls for thinly slicing Brussel sprouts instead of roasting. Add dried cranberries, toasted walnuts and toss in a light vanilla-sage vinaigrette for a salad that’s sure to please during holiday gatherings. Photo... This make-and-take version of a traditional holiday side calls for thinly slicing Brussel sprouts instead of roasting. Add dried cranberries, toasted walnuts and toss in a light vanilla-sage vinaigrette for a salad that’s sure to please during holiday gatherings. Photo credit: Julie Gransee from Lovely Little Kitchen. Read More Read Less
15m
PREP TIME
246
CALORIES
10
INGREDIENTS

Servings: 5

Ingredients

INSTRUCTIONS

  • 1 Mix oil, vinegar, vanilla and seasonings in small bowl with wire whisk until well blended. Add cranberries; let stand 30 minutes to allow cranberries to soften.
  • 2 Toss Brussels sprouts and walnuts in large bowl until well blended. Drizzle with dressing; toss to coat well. Serve immediately.

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