Crispy Brussels Sprouts Chopped Salad with Creamy Ginger Vinaigrette

healthygffamily.com

Kstone

1 lb brussel sprouts halved (approximately 4 to 5 cups)

1 yellow or orange pepper sliced in matchstick slices

1 red pepper sliced in matchstick slices

½ cup toasted almonds skip or substitute pumpkin seeds if nut-free

1 11 oz container mandarin oranges drained, approximately 1 cup, or 1 cup fresh clementines

⅓ cup micro greens optional

1 cup red cabbage chopped

approximately 5 cups lettuce of choice we used half a 5 oz container of Spring Mix

1 to 2 tablespoons extra virgin olive oil or oil of choice for roasting Brussels sprouts

kosher salt to taste for roasting Brussels sprouts

subheading: Creamy Ginger Vinaigrette: (makes approximately ¾ cup):

3 teaspoons minced ginger

1 shallot approximately 1 heaping tablespoon minced, more or less is fine!

4 teaspoons rice wine vinegar

1 teaspoon gluten free tamari or gluten-free soy sauce

⅓ cup mayo low fat, regular, canola or vegan

2 tablespoons grape seed oil

2 tablespoons sesame oil

1 tablespoon sugar taste and add in an additional 1 teaspoon for a slightly sweeter dressing

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