Addictive Brussels Sprouts Salad

I made this salad at my Ohio Thanksgiving gathering and it went over well. It was one of the only items on the table not smothered in butter or cream so I felt slightly healthy eating it (aside from the bacon and cheese - but we will ignore that.)

It was so good, I'm going to make it again for the New Years Eve party we are attending this evening.

Happy New Years!

Addictive Brussels Sprouts Salad

serves 8
(recipe adapted slightly from Shauna at Gluten Free Girl)

• 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!  Best served immediately, although I ate leftovers the next day and it still held up well!

For pics, check out: http://www.shutterbean.com/2010/brussels-sprout-salad/