Found another way I can eat (tolerate) brussel sprouts! I saw this on The Chew when Ina Garten "visited". The original recipe called for Kale leaves but you can use any dark green leaf in this slaw.
Toss together:
1/2 lb dark green leafy...baby spinach, kale, mixed greens, or even romaine, sliced or torn as needed
6 oz brussel sprouts, trimmed, cored & sliced
1/2 small radicchio or red cabbage, cored & sliced
Whisk together
1/2 c olive oil
1/4 lemon juice
salt & pepper
Pour desired amount over the greens
Shave parmesan over the top of the greens
add a sprinkling of dried raisins or cranberries
Toss a bit and serve.
Toss together:
1/2 lb dark green leafy...baby spinach, kale, mixed greens, or even romaine, sliced or torn as needed
6 oz brussel sprouts, trimmed, cored & sliced
1/2 small radicchio or red cabbage, cored & sliced
Whisk together
1/2 c olive oil
1/4 lemon juice
salt & pepper
Pour desired amount over the greens
Shave parmesan over the top of the greens
add a sprinkling of dried raisins or cranberries
Toss a bit and serve.
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