Have you noticed that people are wearing white BEFORE Memorial Day these days?! Well guess what? I’ve got more news for you; Brussels Sprouts are NOT just for Fall and Winter recipes anymore! I LOVE, LOVE, LOVE to take this Shaved Brussels Sprout Salad whenever I’m invited to a picnic, cookout or potluck because it can be prepared ahead of time and it doesn’t “wilt” like salads made with fragile greens. Invariably I get asked for the recipe at least once every time I share it! 

INGREDIENTS:

1 pound brussel sprouts

2 cups cooked quinoa (prepare according to instructions on package)

1 cup *dried cranberries – PRO TIP:  Most of the dried cranberries in supermarkets are sweetened with sugar but I recommend Made in Nature Dried Cranberries because they are sweetened with apple juice & have 10 grams less sugar than Ocean Spray Craisins. You can find these on Amazon, online with multiple vendors like Thrive Market or Jet.com as well as locally at the Harvest Market in Spotsy County, Giant Food & Weis Markets.

1/2 cup sliced almonds toasted

1/2 cup Wildtree Cranberry Poppy Seed Vinaigrette

DIRECTIONS:
Trim ends from brussel sprouts and discard. Halve Brussels sprout then thinly slice.   Add shaved Brussels sprouts to a mixing bowl with cooked quinoa, dried cranberries, and sliced almonds. Toss with Cranberry Poppy Seed Vinaigrette.