Brussels sprout salad

Name: Brussels sprout salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 tbsp cranberries; 1 fennel; 5 tbsp almonds; 200 g Brussels sprouts; 3 tbsp olive oil; 3 tbsp white wine vinegar; a little pepper; ¾ tsp salt

Total: 10 min. | Active: 10 min.

vegan, lactose-free, gluten-free

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Ingredients

for 2 person

Vinaigrette
3 tbsp	white wine vinegar
2 tbsp	olive oil
½ tsp	salt
a little	pepper

Salad
5 tbsp	almond, coarsely chopped
1 tbsp	olive oil
200 g	Brussels sprouts, blanched, quartered
¼ tsp	salt
a little	pepper
1	fennel (approx. 200 g), thinly sliced
2 tbsp	cranberry

How it's done

Vinaigrette

Mix the vinegar, oil, salt and pepper in a bowl.

Salad

Without adding any oil, toast the almonds in a frying pan for approx. 3 mins., remove. Heat the oil in the same pan. Stir fry the Brussels sprouts for approx. 4 mins., season. Add the Brussels sprouts, fennel, cranberries and almonds to the vinaigrette, mix.

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