CATHERINE TIDD
About the Recipe
I love this salad and it was the perfect side to a Thanksgiving meal. It was actually so good that the next day I made it again in a larger quantity and tossed in some grilled chicken. Highly recommend.
I do think it helps to let this salad sit in the dressing for a bit before serving. The flavors come together and it softens the brussel sprouts.
The original recipe came from With Salt & Wit: https://withsaltandwit.com/shaved-brussels-sprout-salad/
Ingredients
1 1/2 cups chopped brussel sprouts
2 Tablespoons toasted chopped walnuts
2 slices cooked bacon, crumbled
2 Tablespoons dried cranberries
Vinaigrette
1 teaspoon dijon mustard
1 Tablespoon pure maple syrup
1 Tablespoon apple cider vinegar
sprinkle of salt and pepper
Preparation
Whisk vinaigrette ingredients in a medium sized bowl. Toss salad ingredients together with vinaigrette. Let sit 10-15 minutes before serving.
What I'm Reading
I have been reading so many heavy things lately, this has been a welcome break!
Librarian Martha Storm has always found it easier to connect with books than people—though not for lack of trying. She keeps careful lists of how to help others in her superhero-themed notebook. And yet, sometimes it feels like she’s invisible.
All of that changes when a book of fairy tales arrives on her doorstep. Inside, Martha finds a dedication written to her by her best friend—her grandmother Zelda—who died under mysterious circumstances years earlier. When Martha discovers a clue within the book that her grandmother may still be alive, she becomes determined to discover the truth. As she delves deeper into Zelda’s past, she unwittingly reveals a family secret that will change her life forever.
