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Brussels Sprouts Salad with Honey Vinaigrette

The satisfying crunch of brussels sprouts paired with the tartness of our honey vinaigrette knocks this salad out of the park.

Brussels Sprouts Salad with Honey Vinaigrette

Ingredients

  • ½ pound of brussels sprouts
  • ½ cup of walnuts (optional)
  • 1 package of sliced Pancetta
  • 1 tbs apple cider vinegar
  • 3 tbs extra virgin olive oil
  • 1 ½ tbs Sue Bee Honey
  • ½ cup dried cranberries
  • Salt and pepper to taste

Directions

  • Optional: Toast the walnuts in a pan over medium high heat until fragrant, about 2-4 minutes. Set aside to cool.
  • Trim the Brussels sprouts, remove and discard outer leaves, and finely shred (or use a bag of pre-shredded Brussel sprouts).
  • Whisk together honey and cider vinegar with a pinch of salt and black pepper in a small bowl. Slowly drizzle in the olive oil in a continuous stream while whisking to mix.
  • Combine sprouts, Pancetta, walnuts (optional), and cranberries in a serving bowl. Toss with about half of the dressing. Taste the Brussel sprouts and add more dressing if needed.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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