This recipe is courtesy of pmillen.
Ingredients
1 lb. Brussels sprouts
¼ cup dried cranberries, without added sugar
¼ cup chopped pecans
¼ cup crumbled feta cheese (low fat is okay)
½ cup crumbled bacon
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon spicy brown mustard
1/8 teaspoon garlic powder
Salt and pepper to taste (I use little salt but generous fresh ground pepper). (I prefer Black Lampong peppercorns, they're strong.)
Directions
1. Rinse the Brussels sprouts and remove the tough outer leaves.
2. Cut the bottom core off each sprout and slice each down the middle lengthwise.
3. Slice the Brussels sprout halves about 1/8 thick with a sharp knife. (I use my Ninja blender and just pulse it about 3 times. I think you could also use a food processor to slice it. The blender or food processor are faster but there's additional clean-up time. Maybe the knife is fastest.)
4. In a large bowl, mix together the shredded Brussels sprouts, dried cranberries, chopped pecans, feta cheese, and crumbled bacon.
5. In a small bowl or a mason jar, mix together the olive oil, balsamic vinegar, honey, spicy brown mustard, garlic powder, salt and pepper.
6. Pour the vinaigrette over the salad and toss until combined.
Edit: Removed extraneous characters generated by system update.
