We recently added this salad back to our Spring Cleanse menu because it was such a hit! I love the way this vinaigrette tastes, especially in the warmer summer months. The Brussels sprouts are refreshing, and of course, packed with nutrients. Cranberries add a nutritious sweet punch, and I love how much fiber is in the cannellini beans! Enjoy!
1 cup brussel sprouts, shaved
1/2 cup red cabbage, thinly sliced
1/4 cup scallions, thinly sliced
2 2/3 cups cannellini beans
4 cups baby gem lettuce
1/4 cup walnuts
2 T dried cranberries
- Assemble the salad, putting the lettuce, beans, and Brussels sprouts down first.
2 T sherry vinegar
½ T minced shallots
½ T Dijon mustard
⅓ cup extra-virgin olive oil
Salt and freshly ground pepper
- In a small bowl, whisk the sherry vinegar with the shallot and Dijon mustard.
- In a thin, steady stream, whisk in the olive oil until emulsified. Season with salt and pepper.
- Pour dressing on top of the assembled salad and mix together. Top with cranberries and walnuts at the very end!