Brussel Sprout Salad with Dijon Mustard Dressing

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 lb Brussel sprouts
  • 1/2 cup Raisins

• Condiments

  • 1/2 tsp Dijon mustard

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar
  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 tbsp Butter

Found on bravoforpaleo.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 lb of brussel sprouts
• 1/2 cup raisins
• 1/2 cup pecans
• 2 tablespoons olive oil
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon dijon mustard
• Salt and pepper, to taste

Directions

• In a skillet, lightly grill brussel sprouts in olive oil on medium heat. (3-4 minutes each side) In the meantime, make dressing by mixing all ingredients well in a bowl. While brussel sprouts are grilling, lightly toast pecans in butter in a small skillet. (optional) When brussel sprouts are grilled, place on cutting board and chop into three pieces, rather than in half. Mix chopped brussel sprouts, raisins, pecans, and top with dressing.