Brussels Sprout Salad with Cheddar, Prosciutto & Pecans
Reintroduction, Day 7! Here's your chance to add in some dairy (in this case, cheese) while keeping the rest of your diet as Whole30-clean as possible. Be sure to pay attention to how you feel, then return to the Whole30 for the next 2 days. Based on how you felt, go ahead and decide how often & how much to incorporate dairy into your regular diet—if at all.
Makes 6 servings
What you need
6 tablespoons Tessemae’s Lemon Garlic
2 tablespoons Dijon mustard
1 shallot, finely chopped
coarse salt and freshly ground black pepper
2 pounds Brussel sprouts, trimmed, halved and very thinly sliced
4 ounces sharp cheddar cheese, shredded (about 1 cup)
1 Granny Smith apple, cored and cut into ½-inch pieces
2/3 cup toasted, chopped pecans
8 ounces prosciutto, torn into thin strips
What you do
- Mix together the Lemon Garlic, mustard, shallot and salt and pepper to taste. Toss Brussels sprouts with dressing and let sit for at least 30 minutes or up to 2 hours.
- Fold in cheddar, apple, nuts and prosciutto and serve.