Easy Brussels Sprouts Salad

A fast and simple brussels grows plate of mixed greens. 

At our family table, it's difficult to top brussels grows chips, yet this simple brussels grows plate of mixed greens formula is an extraordinary option when time is tight. Sam Sifton of The New York Times made this adjustment of shaved brussels grows for home cooks. It conveys, for sure. 

All it takes is a fast turn in the sustenance processor, a sprinkle of olive oil, a dash of destroyed cheddar, and a modest bunch of cleaved nuts — a bustling guardians' fantasy formula. Match with a market rotisserie chicken and supper is done in less than 15 minutes. Ideal for weeknights when you're scrambling to get something sound on the table in a rush. It additionally spares well, making it simple to highlight for lunch the following day. 

Another reason I adore this straightforward dish? It's an incredible expansion to any potluck lineup. It takes just a couple of minutes to make, transports effortlessly, and adds delightful shading to the table. 

Fixings 

1 pound brussels grows 

½ container walnuts 

¼ container destroyed parmesan 

2 tablespoons additional virgin olive oil 

2 tablespoons lemon juice 

Legitimate salt, to taste 

Directions 

Trim off the finishes of the sprouts, then cut into quarters. 

Working in little bunches, stack the sprouts into a sustenance processor and heartbeat until no vast pieces remain. 

In a substantial blending dish, join the sprouts, walnuts, cheddar, olive oil, and lemon juice. Add salt to taste.