Like every other person on the face of the earth, I love weekends. I love not having to wake up to the sound of an alarm clock. I love drinking copious amounts of coffee all day long (after 3 PM even - gasp!). I love having the time to bake, cook, and craft to my hearts content.
This past weekend was no exception. My old roomie and good friend, Alisha, stopped by for lunch on Saturday and we feasted on some butternut squash soup, brussel sprout salad, and some Swedish rye bread. I have been seeing brussel sprout salads popping up all over the good ol' world wide web and thought it was about time I gave it a try.
It was a success! Even Ryan (who detests brussel sprouts) ate this and liked it. I think because the brussels are raw in this salad they don't taste as brussel-sprouty? Who knows. Who cares. It's good, trust Ryan the sprout hater.
Brussel Sprout Salad
12 brussel sprouts, finely chopped
1/2 cup toasted walnuts
1/4 cup parmigiana cheese, grated
Mix these ingredients together in a medium-sized bowl. Then prepare the dressing:
4 Tbl olive oil
1 generous tsp of dijon mustard
1 1/2 Tbl apple cider vinegar
Add ingredients into a jar and shake until well combined. Pour over salad and mix well. Enjoy!