Vegetable dishes are generally filed according to the primary or main ingredient. This is not an exact science but in the case of some vegetable salads, we'll put a copy here if it has another main vegetable component other than basic salad ingredients. NOTE REGARDING PICKLES & FERMENTED: Pickled and fermented vegetables are filed here; pickled or fermented fruit, meat and seafood are filed in their respective categories. Additionally, all beans (including green and wax) are filed in the bean category.
1 lb Brussels sprouts, (use more sprouts if you like less dressing, less if you like more)
1/3 cup extra virgin olive oil
1/4 cup lime juice, approx. 1½ fresh limes
1/4 cup water
1/2 tsp granulated sugar
1/4 tsp kosher salt
1 cup cranberries, dried
1/2 cup Parmesan cheese, shredded
Cut stems from Brussels sprouts then remove discolored outer leaves. Chop into very small pieces by pulsing in the food processor or slice finely with a sharp knife. In a medium mixing bowl, whisk together olive oil, lime juice, sugar, water and salt. Add the sliced Brussels sprouts then toss to coat completely in the dressing. Add the cranberries and Parmesan cheese then gently stir to distribute ingredients evenly through the salad. Serve immediately.
Peace At The Dinner Table - Good Food Has No Borders!
