What
you need,
16-20
brussel sprouts
¼
cup Parmesan cheese
½
cup pecan halves, toasted
¼
cup dried cranberries
3½
tbsp. extra virgin olive oil
1½
tbsp. cider vinegar
1
tsp. Dijon mustard
Salt/Pepper
Shred
the brussel sprouts using a sharp knife or mandolin.
In
a large bowl toss the brussel sprouts with the Parmesan cheese, pecans and
cranberries.
In
a small jar combine the extra virgin olive oil, vinegar, mustard and salt and
pepper. Shake well to combine.
Pour
the dressing over the salad and toss to coat.
Serve
right away.
Jen of My Tiny Oven
