Warm Brussels Sprouts Salad with Honey-Dijon Vinaigrette
- 1-2 lbs Brussels sprouts (about 30 sprouts or so)
- ½ c dried cranberries
- 1/3 c chopped almonds
- 1 T olive oil
- 1-2 cloves finely minced garlic
- Salt & pepper to taste
- 1-2 oz. crumbled goat cheese (optional)
- 2 T light olive oil
- 1 ½ T white wine vinegar
- 1 T honey
- 1 T Dijon mustard
- ¼ t granulated garlic
- Pinch of salt
- Dash of black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Almonds (1/3 c)
- Brussels sprouts (1 lbs)
- Cranberries, dried (1/2 c)
- Garlic (1 cloves)
- Garlic, granulated (1/4 t)
- Condiments
- Dijon mustard (1 T)
- White wine vinegar (1 1/2 T)
- Cooking & Baking
- Black pepper (1 Dash)
- Honey (1 T)
- Olive oil (1 T)
- Olive oil, light (2 T)
- Salt (1 Pinch)
- Salt & pepper (1)
- Dairy
- Goat cheese (1 oz.)
Preparation
Read recipe preparation on poorgirleatswell.com
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Published March 23, 2010 (2 years ago).
9 people saved this recipe.
