Lemony Shaved Brussels Sprouts Salad With Parmesan & Toasted Pine Nuts

Prep Time 20 mins
Rest Time 15 mins
Total Time 35 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year
Dietary: Gluten Free, Refined Sugar Free
Ingredients
  • 1 pound Brussels sprouts (ends trimmed)
  • 1 package BrightFresh Arugula Microgreens
  • 1/2 cup dried cranberries
  • 1/2 cup Parmesan cheese (freshly grated)
  • 1/2 cup pine nuts (toasted)
  • 1 lemon (Zest and juice)
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoon garlic (minced)
  • 1 tablespoon white balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Instructions
  1. 1
    Trim the ends from the Brussels sprouts and shred them using a food processor fitted with the shredding attachment. You can also use a sharp knife or purchase pre-shaved Brussels sprouts to save time.
  2. 2
    Add the shredded Brussels sprouts to a large mixing bowl along with the BrightFresh Arugula Microgreens, dried cranberries, freshly grated Parmesan, and toasted pine nuts.
  3. 3
    Add the lemon juice, lemon zest, extra virgin olive oil, Dijon mustard, minced garlic, white balsamic vinegar, salt, and black pepper.
  4. 4
    Toss everything together until the salad is evenly coated and all of the ingredients are well combined.
  5. 5
    Refrigerate for about 15 minutes before serving to allow the flavors to come together. Toss once more and enjoy!
Note

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Read it online: https://cookingkatielady.com/recipe/lemony-shaved-brussels-sprouts-salad-with-parmesan-toasted-pine-nuts/