This salad is best if marinated for 1 hour before serving, but if you’re in a hurry, it may be served immediately after making.
Prep time: 15 minutes
Marinate time: 1 hour (optional)
3 tablespoons extra virgin olive oil
3 tablespoons white balsamic vinegar
2 tablespoons honey
1/2 teaspoon smoked or plain sea salt
Freshly ground pepper to taste
5 cups very thinly sliced Brussels sprouts or 1 (10-oz.) package shaved Brussels sprouts
1/3 cup dried cranberries, dried cherries, or golden raisins
1/4 cup finely chopped shallots
3/4 cup Mariani Slivered or Sliced Almonds, toasted
Whisk together oil, vinegar, honey, salt and pepper in a large bowl.
Add Brussels sprouts, dried fruit and shallots; toss well to coat.
For best flavor, cover and refrigerate for 1 hour.
Stir in almonds just before serving.
Replace part of the green Brussels sprouts with purple Brussels sprouts. The vinegar in the dressing will turn them a vibrant color.