Brussel Sprout and Walnut Salad

Quick and easy and amazingly good.


24(ish) Brussel Sprouts

1 c. toasted walnut pieces

1/2 c. freshly grated Parmigiano

Dijon Mustard

Apple Cider Vinegar

Extra Virgin Olive Oil

Sea salt



Cut ends off sprouts and discard wilted or funky leaves








Soak/rinse sprouts in cool water











Toast walnuts over medium heat for 5-8 minutes











Using a knife, food processor or Mandolin blade (I used processor for fear of slicing a digit) chop the sprouts











Combine oil, mustard and vinegar salt and pepper.  Use your own quantities to taste.  No wrong way to do it











Grate the cheese. Buy fresh and do it yourself.  Can’t beat the taste











Combine sprouts, cheese and walnuts in a bowl











Add dressing and toss together











This recipe was such a piece of cake.  mmmm. cake.  The toughest part of the whole shebang was taking step by step pictures with my blackberry camera.

If you try it out, let me know what you think!


About MsBehavior

I’m a vintage loving, suburban living, book collecting, kitchen destroying, thrifting ninja, single mama of a smart, salty, sassy teenager. Unicorn aficionado. Flamingo enthusiast. Love all things sparkly. Connoisseur of foul language. Insufferable do-gooder. Big mouth. Bigger heart. Biggest backside. Begrudging romantic. Will blog and tweet for money. I make things. You can buy those things. Hey man, I’ve got bills. View all posts by MsBehavior

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