I’ve been wishing for crisp fall days and getting 80-degree weather instead. So, my boots are waiting patiently in my closet, and I’m enjoying this hearty fall salad instead of soup. All in due time!
This large salad is made with baby arugula, shredded Brussels sprouts, crumbled goat cheese, and toasted pecans. I tossed all of that with my healthier honey-mustard dressing, which I like to call sunshine salad dressing. The end result is tangy and irresistible, crisp and refreshing, and quite filling.
I know that we haven’t crossed the Halloween threshold yet, but—this salad would be a great contender for your holiday table. Make it for dinner tonight, pack it for weekday lunches, and serve it up on the holidays! I’ve included preparation tips below, including some ways to make this salad in a hurry.
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