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Brussels Sprouts Salad

July 7, 2016



INGREDIENTS
  • 1/2 cup Marzetti® Chunky Blue Cheese Dressing
  • 4 pieces Bacon, cooked & crumbled
  • 1 lb Brussels sprouts, leaves only
  • 1 Fennel bulb, chopped
  • 1/3 cup Red onion, slivered
  • 1/4 cup Currants
  • 1/2 cup Walnuts, toasted & chopped
Preparation

Soak currants in hot water for 5 minutes; drain.

Trim the end off of each sprout and discard any blemished leaves. Continue to separate the outer leaves and transfer them to a bowl. (Sprout cores can be used in a mixed vegetable stir-fry).

In a large mixing bowl, combine all ingredients with Marzetti® Chunky Blue Cheese Dressing and gently toss. Arrange salads on individual plates and serve. This salad is best served as soon as it is assembled.


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