Shaved Brussel Sprout Salad

Sorry I have been remiss in posting, it was an incredibly busy week so I didn't cook much and I had little brain power left to think of creative posts :)

A friend invited me for Saturday lunch this week and asked me to bring a salad; she's all about sustainability and asked me to choose seasonal ingredients, so I decided on a shaved brussel sprout salad with a tangy-sweet balsamic vinaigrette, toasted pine nuts and dried cranberries.

Now for those of you making a face at the brussel sprouts: Really, don't knock it 'til you try it. I shaved them thinly with my mandolin, so it was pretty much like eating a cabbage salad, and the dressing and cranberries offset the slight bitterness very well. That being said, I won't be insulted if you don't want to use the brussel sprouts and you can easily substitute a cole slaw mix, or a mix of red and green sliced cabbage instead.

Note: I used agave for the first time over Thanksgiving because my sister didn't have honey on hand, and I realized it is great for dressings because it is liquid at room temperature and doesn't clump like honey does; if you don't have agave, honey or sugar is a fine substitute.

Shaved Brussel Sprout Salad

Ingredients:

15-20 brussel sprouts
3 Tbsp balsamic vinegar
1 Tbsp agave nectar
1 tsp light olive or vegetable oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/4 cup pine nuts, toasted
1/4 cup dried cranberries

Directions:

1. Slice brussel sprouts thinly with a mandolin (or a knife).
2. Whisk together vinegar, agave, oil and spices.
3. Combine brussel sprouts, pine nuts and cranberries in a bowl. Add dressing 5-10 minutes before serving so the brussel sprouts have a chance to soak up the flavor.

The cost:
brussel sprouts: 4.98
agave: 2.99
pine nuts: 7.99
cranberries: .49

Grant total: $16.45 (Note: This salad was expensive because I had to purchase both the agave and pine nuts, but now they are in my pantry)