Ingredients:
1 c shredded Brussels sprouts
1/4 t salt
1/4 cup sliced almonds, toasted
1/4 dry cranberries
1/4 apple sliced thin
A couple of very thin slices of red onion
Juice from a wedge of lemon
1- 2 T orange juice
a drizzle of Honey
1/4 t Dijon mustard
Instructions:
Remove the stem from the Brussels sprouts, and remove any discolored outer leaves. Cut the Brussels sprouts in half to create a flat surface.
Thinly slice the sprout. Place the shredded sprouts into a mixing bowl.
Add the salt and massage gently using your fingers for a few minutes. This will soften the texture a bit.
Meanwhile, preheat the oven to 350 and toast the almonds on a parchment-lined pan, about 8 minutes. Start checking after 5 minutes to be sure that they don’t burn.
Add the almonds, cranberries, sliced apple, and onion to the sprouts.
Whisk together the dressing ingredients, and drizzle over the salad.
Toss to coat. Serve
