cooking crush
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!