Whether you’re having Greek Potato Salad for lunch or dinner, you’ll love the fresh flavors. New potatoes, peppers, tomatoes, cucumbers, and olives give it a lot of flavor, texture, and color.
Brussels Sprout and Apple Salad
Want to eat salad all year around? This winter style salad uses Brussels sprouts and apples to create a fresh set of flavors, using seasonal produce in the cooler months.
Although initially skeptical this has now become one of our family favorites!
Feel free to make substitutions, walnuts work best for us but there are other options. The white cheddar is our favorite, but sometimes use Parmesan or Pecorino.
2 tablespoons champagne vinegar
1 teaspoon honey
1 tablespoon extra virgin olive oil
2 pounds (1 kilogram) Brussels sprouts
1/2 cup walnuts, choppped
1/4 cup shredded (grated) white cheddar
1 large apple
In a small bowl whisk together the champagne vinegar, honey, olive oil and salt. Leave to infuse while preparing the other ingredients.
Finely slice the Brussels sprouts. Chop the walnuts (size to personal preference). Grate the cheese. Finally prepare the apple, peel if desired, then thinly slice, this must be done just before serving to stop it from going brown.
combine all the salad ingredients then toss with the dressing. To make look nice you may garnish with any of the individual ingredients such as cheese, apple or full walnuts.