Brussel Sprout Salad

Brussel Sprout, Goat’s Cheese & Pistachio Salad

Cooking Steps

Trim the brussel sprouts and pare off any loose leaves. Shred very finely, either using knife (carefully) or a mandolin.
Whisk the mustard, oil and apple cider vinegar.
Toss the shredded sprouts, goat’s cheese and pistachios in the mustard dressing. Chill until needed.
  • 8oz brussel sprouts
  • 2oz goat's cheese, chopped (optional, omit for non-dairy option)
  • 1/2 cup roasted & salted pistachios, shelled
  • 1/2 tbsp yellow mustard
  • 1/2 tbsp extra virgin olive oil
  • 1/4 tsp apple cider vinegar


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