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Drs Greens - Day 20 - The Holiday Salad

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Day 20 of 30 Days of Greens
Today's salad is a perfect blend of festive flavors, with the crunch of shaved Brussels sprouts, the bitterness of radicchio, the sweetness of Envy apples, and the pop of dried cranberries. Pine nuts and parmesan cheese add a savory finish, all tied together with a sweet onion vinaigrette. The best part? It’s made with pantry staples, proving you can create magic with what you have on hand!
Sweet Onion Vinaigrette:
¾ c extra virgin olive oil
¼ cup white balsamic vinegar
½ cup chopped sweet onion
2 tbsp honey
Salt and pepper to taste
How to Shred Brussels Sprouts:
1. Trim the ends of the Brussels sprouts and remove any outer leaves
2. Slice the Brussels sprouts in half lengthwise
3. Place them in the food processor with the slicing attachment, and pulse until finely shredded
4. Toss them into your salad, and you’re good to go!
Join us on this 30-day journey of fresh salads—like, comment, and subscribe for more tasty ideas! See you tomorrow for Day 21!
Today's salad is a perfect blend of festive flavors, with the crunch of shaved Brussels sprouts, the bitterness of radicchio, the sweetness of Envy apples, and the pop of dried cranberries. Pine nuts and parmesan cheese add a savory finish, all tied together with a sweet onion vinaigrette. The best part? It’s made with pantry staples, proving you can create magic with what you have on hand!
Sweet Onion Vinaigrette:
¾ c extra virgin olive oil
¼ cup white balsamic vinegar
½ cup chopped sweet onion
2 tbsp honey
Salt and pepper to taste
How to Shred Brussels Sprouts:
1. Trim the ends of the Brussels sprouts and remove any outer leaves
2. Slice the Brussels sprouts in half lengthwise
3. Place them in the food processor with the slicing attachment, and pulse until finely shredded
4. Toss them into your salad, and you’re good to go!
Join us on this 30-day journey of fresh salads—like, comment, and subscribe for more tasty ideas! See you tomorrow for Day 21!
Drs Greens - Day 20 - The Holiday Salad
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