Brussels Sprouts Salad with Marcona Almonds

Brussels Sprouts Salad with Marcona Almonds
Winter is no excuse to pass on the fresh greens. This salad of Brussels sprouts, which are in season September- February, is a great way to eat well this season, with the delicious additions of Manchego cheese and Marcona almonds.
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  1. 4 cups Brussels sprouts, thinly shaved
  2. 1/4 cup fresh dill, picked
  3. 1/2 cup manchego cheese, sliced and chopped finely
  4. 1/2 cup salted marcona almonds, chopped
  5. salt and freshly ground black pepper, to taste
  6. 1/3 cup fresh lemon juice
  7. 2/3 cup olive oil
  1. Whisk the lemon juice and olive oil together to make a dressing. Set aside.
  2. Combine the sprouts, dill, Manchego cheese and almonds in a large salad bowl.  Coat with the dressing, and toss together until all the elements are lightly dressed.
  3. Place the salad on plates, and sprinkle with a bit of extra Manchego cheese and almonds.
Adapted from MB Manion Morell
Adapted from MB Manion Morell
The Health Journal