Leaves We Love to Eat
Stave off foliage fatigue by cooking the edible leaves of many common veggies.
Easy
10 MIN
If you haven't tried raw Brussels sprouts before, don't be afraid! In the same family as cabbage, they are a good complement to the mellow potatoes in this salad.
Ingredients
SERVINGS: 3-4 Serving(s)
- 10 ounces Brussels sprouts, thinly sliced
- 1-1/2 pounds cooked potatoes, cut into bite size pieces*
- 1/3 cup chopped green onions or chives
- 1/3 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 4 ounces (3-4 pieces) cooked crumbled bacon*
- Salt and pepper, to taste
- *If cooking the “stack” of 3 meals, you will have this leftover from Candied Bacon with Smashed Potatoes and Roasted Vegetables.
About this recipe
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.
Instructions
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.
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