Brussels Sprouts Salad with Dried Cherries & Hazelnuts
Uncooked Brussels sprouts
1 pound(s), trimmed and very thinly sliced
Uncooked red onion(s)
½ small, thinly sliced
Extra virgin olive oil
Fresh lemon juice
Unsalted dry-roasted hazelnuts
⅓ cup(s), chopped
- In a large bowl, combine the Brussels sprouts, onion, and cherries.
- In a small jar, combine the oil, lemon zest and juice, mustard, salt, and black pepper. Seal the lid and shake the jar to emulsify the dressing. Drizzle the dressing over the Brussels sprouts mixture and toss well to coat. Arrange in a serving bowl and sprinkle with the hazelnuts.
- Serving size: about ⅔ cup