Brussels Sprouts and Walnut salad

Tammy Algood offers up a healthy side that will go alongside most anything.

Post author By NPT Editorial
Post date August 11, 2016
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Gardener Notes

Brussels Sprouts and Walnut Salad •½ cup dried cranberries •¼ cup olive oil •3 TBSP lemon juice or balsamic vinegar •1 pound Brussels sprouts •½ cup chopped walnuts, toasted •Chopped kale, optional •½ tsp salt •¼ tsp black pepper Place the cranberries, oil and vinegar or juice in a jar with a tight-fitting lid. Cover and let sit at room temperature for at least 1 hour, shaking occasionally. Meanwhile, finely chop the sprouts or coarsely chop in a food processor. Place in a serving bowl along with the walnuts and kale if desired. Season with the salt and pepper, then toss with the cranberry mixture. Let stand for at least 15 minutes, then serve. Yield: 4 servings

Tammy Algood

Tammy Algood — Tammy has loved to garden and cook her whole life. She wanted to spend as much time as possible with her Grandmother who gardened and cooked, so she learned at her knee. Tammy is a marketing specialist with the Tennessee Department of Agriculture. She has written numerous cookbooks, including Farm Fresh Southern Cooking and The Southern Slow Cooker Bible. “Being a host on Volunteer Gardener allows me to meld both of my passions into one activity…cooking from my garden.”