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Kitchen Notebook

February 13, 2020

Shaved Brussels Sprout and Spinach Salad

40 Mins


  • 1 lb Brussels Sprouts
  • 5 oz Baby Spinach, roughly chopped
  • ¼ Onion
  • 1 Tbsp Dijon Mustard
  • 2 tsp Maple Syrup
  • 3 Tbsp Red Wine Vinegar
  • 1 Garlic Clove, finely minced
  • 1/2 cup Olive Oil
  • Sea Salt and Pepper
  • Toasted Nuts, chopped (optional)

Using a sharp knife or the thinnest blade on a mandoline, slice each sprout thinly. Slice onion in same manner. Combine shaved Brussels and onion in a large bowl.

Put Dijon, maple syrup, red wine vinegar, garlic and olive oil in a jar with a tight-fitting lid. Close and shake until combined. Pour over sprouts and onion; toss to coat. Refrigerate for at least 30 minutes. Before serving, toss in spinach and sprinkle with toasted nuts.

40 Mins brussels sprouts recipe salad Veg Vegetarian Winter

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40 Mins brussels sprouts recipe salad Veg Vegetarian Winter

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