Brussels Sprouts and Walnut salad

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

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

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