This is difficult to admit, but I used a recipe from Kelly Ripa that she
did on her TV show. I did modify it a little and left out the chickpeas
that she puts in for protein because she doesn't eat turkey. I also
substituted low-sugar dried cranberries for the dried cherries.

One guest, who swore left and right that he hated Brussels sprouts,
loved the interesting vegetable.

Here's the recipe:


* Exported from MasterCook *

Sweet & Savory Brussels Sprouts Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped Walnuts
2 lb Brussels sprouts -- trimmed and sliced
Nutmeg
3/4 cup dried Cherries
grated Pecorino Cheese
1/2 cup chopped Shallots
1 tsp thyme -- chopped
15 oz can chickpeas -- drained and rinsed
1/4 cup Olive Oil
Salt & Pepper

Slice the trimmed sprouts in the food processor using the slicing disk.

Toast walnuts for around five minutes on medium heat in a skillet.

Remove and reserve the walnuts.

Warm oil on medium high in the pan. Once it's hot, add Brussels
Sprouts, thyme, shallots, salt and pepper.

Cook and stir for two to three minutes, until the sprouts wilt.

Take off heat. Add cherries, walnuts, and chickpeas.

Toss the ingredients together. Add pecorino and transfer to a bowl for
serving.

Description:
"Kelly Ripa Thanksgiving Sweet & Savory Brussels Sprouts Salad Recipe"

NOTES : Really tasty and appreciated by non Brussels Sprouts people.





--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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