How easy can this be? Almost too easy.
This fresh, crunchy salad is so good, and the
ingredients are long term refrigerator products … or you can freeze them fresh,
without blanching.
Use your food processor to slice fresh brussels
sprouts. Chop fresh cranberries in the
food processor. Mix 2 cups of sprouts
with a cup of chopped cranberries. Add a
little salt and pepper. You can make a
dressing, but I’ve found that my favorite is bottled honey mustard dressing
with an extra spritz of lemon juice.
That is, it. You
get a crunch with every bite. Sometimes
I add about a fourth cup of chopped nuts … almonds, pecans, walnuts or
hazelnuts.
How to Freeze Cranberries and Brussels Sprouts
I simply toss a bag of fresh cranberries into the
freezer. I use portions as I need them. I know they will last a year. Brussel sprouts require a quick blanch and
dip in ice water to stop the cooking. I
also roast brussels sprouts in a sheet pan with enhanced olive oils. I especially like lemon infused or rosemary
infused. Freeze meal size portions
(which are small for my empty nest). All
you have to do is quickly reheat them from the frozen state. I also slice and freeze fresh brussels
sprouts. Thaw them by splashing cold
water over them. Let the water drain off
before you use them in a salad like this one.
That frozen first crunch isn’t exactly like the fresh crunch, but it
will do!
