My Name Is Snickerdoodle: Shredded Brussel Sprouts and Pecan Salad

4.25.2017

Shredded Brussel Sprouts and Pecan Salad

Most of my favorites recipes have evolved from another recipe I've eaten at a function, party or a friends house.  I remember the first time I actually asked for someone's recipe.  They were the most amazing homemade rolls I had ever eaten.  It was for a women's conference at my church and I might have eaten 4!  To this day it's my favorite roll recipe.
Super delicious recipe for Shredded Brussel Sprouts and Pecan Salad  served with a citrus garlic salad dressing of course with a little avocado!  |  mynameissnickerdoodle.com

I recently had a version of this salad at a surprise birthday party for a dear friend.  Her sisters arranged it all and made some amazing food!  There was something about all the crunch, tart and saltiness from the parmesan cheese that I just loved.  And not to mention that any salad with avocado in it is always good!
Super delicious recipe for Shredded Brussel Sprouts and Pecan Salad  served with a citrus garlic salad dressing of course with a little avocado!  |  mynameissnickerdoodle.com
I changed up the original recipe to fit my tastes better and it's really good.  Like, really good!  You can buy preshredded brussel sprouts, but I found they could be a little thick.  I used my thin slicing blade on my food processor and it was the perfect thickness.
Super delicious recipe for Shredded Brussel Sprouts and Pecan Salad  served with a citrus garlic salad dressing of course with a little avocado!  |  mynameissnickerdoodle.com

Everything comes full circle.  I made this for a women's meeting at my church and a few ladies were asking me for the recipe.  I was happy to share!  
Super delicious recipe for Shredded Brussel Sprouts and Pecan Salad  served with a citrus garlic salad dressing of course with a little avocado!  |  mynameissnickerdoodle.com

Shredded Brussel Sprouts and Pecan Salad
Adapted from What's Gabby Cooking
Printable Version

Ingredients
12 oz. Brussel Sprouts
16 oz. Baby Spinach
2 Avocados, Sliced or Diced
1 Cup Craisins
1 1/2 Cups Candied Pecan Halves
2 oz. Parmesan, Shaved
1/2 Cup Olive Oil
3 TBSP Lemon Juice, Freshly Squeezed
2 TBSP Red Wine Vinegar
2 TBSP Shallots, Minced
3 Garlic Cloves, Minced
1/4 tsp Freshly Cracked Pepper
1/2 tsp Sea Salt

Directions
1.  In a mason jar mix together olive oil, lemon juice, vinegar, shallots, garlic, pepper and salt.  Shake for 1 minute and chill in the fridge for 1 hour before serving.
2.  Finely slice or shred the brussel sprouts.
3.  In a large bowl toss together brussel sprouts, spinach, craisins, pecans and parmesan.
4.  Drizzle with dressing and gently toss to coat.

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