Yes, they are an excellent source of nutrition, but no, I am not trying to force brussels sprouts on you. It has come to my attention that the link to the Addictive Brussels Sprouts Salad recipe featured in the January 15, 2013 newsletter is no longer working. Oops! I will be sure that my gal who does my newsletters does extra pushups next time I see her : ) Below is the recipe in full along with a working link to a print version. Enjoy!

Addictive Brussels Sprouts Salad

Don't cringe just because you see Brussels sprouts in your future! This easy salad is sure to impress even the faint of heart when it comes to these nutrition-packed little morsels. I actually served these at our family Christmas party and they were a hit! Something about the combination of the toasted nuts, shredded sprouts, cheese and light vinegar dressing make this a winner. Also, it's gluten-free in case you're trying to watch it. Don't be afraid of the fat content, as the olive oil is high in good fats. Just keep the remaining items on your plate lean!

Ingredients
• 24 Brussels sprouts
• ½ cup Parmigiano-Reggiano cheese, finely grated
• 1 cup toasted walnuts, in pieces (toast on a baking sheet in oven for 5 to 10 minutes or until light brown, at about 375 degrees)
• 9 tablespoons extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• Salt & pepper to taste

Directions
Shred the Brussels sprouts in a food processor, mandolin or chop with a knife. Toss the sprouts in a bowl, top with toasted walnuts and grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt and pepper. Put a lid on the jar and shake it up. Pour the dressing over the salad and stir thoroughly. Best served immediately, although we ate leftovers the next two days and it still held up well. Just keep in mind that Brussels sprouts WILL stink up your fridge!

Nutrition per serving (makes 8): 190 calories; 18g fat (2.6g saturated); 4mg cholesterol; 83mg sodium; 4.7g carbohydrates; 2.2g fiber; 1g sugar; 5.4g protein

CLICK HERE for a print version of the recipe.