cooking crush.

It’s Valentine’s Week aka the time of the year when it is socially acceptable to munch on an unthinkable amount of sweets and proclaim your love for all your favorite things! I admit to all you fab readers that I, Holly, have a crush… a cooking crush! My new favorite winter side is a Brussels Sprouts Salad!

Life has been busy between work, my charity commitments and fun nights out with friends, so I will take any short-cuts that come my way! This simple and tasty side truly is a snap to make and helps keep you on track with that healthy eating resolution you made last month! (Oh yeah…)

Say goodbye to those bagged salads and hello to my cooking crush!

Need:
5-6 Fresh Brussels Sprout Heads (they come in a net bag at Whole Foods — one bag gives you about 3-4 servings)
1 Tablespoon Annie’s Lite Honey Mustard Dressing
Fresh Cracked Pepper (to your liking — I use about 4 twists)
Dried Cranberries (to your liking)

Hollyized Steps:

Wash your Brussels sprouts and remove an outer layer, if it looks wilted. I highly recommend getting organic sprouts so you aren’t eating pesticides/chemicals. Then use a knife to slice fairly thin so that you get the slaw look with your salad. I’m not very skilled with a knife and thought this was pretty easy. Just stop cutting when you get near the thick bottom and trash that part.

Put your diced spouts in a bowl, add in the honey mustard dressing and cracked pepper. Lightly toss with a fork. Then top with dried cranberries and you are set! See, wasn’t that so easy?! Now you know why this is my latest love!

P.S. it’s OK if you are crushing on this salad after you take a bite. There are enough Brussels sprouts to go around! 🙂  Happy Valentine’s Day!

Print Recipe

cooking crush

Course: Side Dish

Ingredients

• 5-6 Fresh Brussels Sprout Heads (they come in a net bag at Whole Foods — one bag gives you about 3-4 servings)
• 1 tbsp Annie’s Lite Honey Mustard Dressing
• Fresh Cracked Pepper (to your liking — I use about 4 twists)
• Dried Cranberries (to your liking)

Hollyized Steps:

• Wash your Brussels sprouts and remove an outer layer, if it looks wilted. I highly recommend getting organic sprouts so you aren’t eating pesticides/chemicals. Then use a knife to slice fairly thin so that you get the slaw look with your salad. I’m not very skilled with a knife and thought this was pretty easy. Just stop cutting when you get near the thick bottom and trash that part.
• Put your diced spouts in a bowl, add in the honey mustard dressing and cracked pepper. Lightly toss with a fork. Then top with dried cranberries and you are set! See, wasn’t that so easy?! Now you know why this is my latest love!