Shredded Brussels Sprouts and Potato Salad
10 oz. Brussels sprouts, thinly sliced
1-1/2 lb. cooked potatoes, cut into bite size pieces*
1/3 c. chopped green onions or chives
1/3 c. olive oil
2 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1 tsp. honey
4 oz. (3-4 pieces) cooked crumbled bacon*
Salt and pepper, to taste
Combine Brussels sprouts, potatoes and green onions/chives in a large bowl.
Make dressing by whisking together olive oil, mustard, vinegar and honey in a small bowl.
Pour dressing over vegetables and stir until well combined. Add salt and pepper to taste, then garnish with crumbled bacon.
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Candied Bacon with Smashed Potatoes and Roasted Vegetables. After cooking that, you will be part-way toward two other meals in the stack, Broccoli, Mushroom and Potato Soup and this one for Shredded Brussels Sprouts and Potato Salad.