Cranberry, Cheddar, and Brussels Sprouts Salad

One of our local surf shops has a killer cafe that sells the most delicious vegetarian salads. This is inspired by a few of the ones I’ve eaten there. With the cranberries and Brussels sprouts, and a sweet ginger and Dijon dressing, it would be a nice salad option during the holidays. Perfect for using up any leftover grains, roasted or raw veggies, any type of cheese, dried fruits, or nuts. Serve it in one big bowl at the table, or divvy it up into meal-prep containers for weekday lunches.

Step: 1

Combine Dijon mustard, cider vinegar, olive oil, agave, garlic, ginger, and salt for dressing in a small bowl; whisk to combine. Add water and whisk until dressing is desired consistency.

Step: 2

Combine arugula, rice, Brussels sprouts, Cheddar cheese, and cranberries in a serving bowl. Add dressing and toss until evenly distributed. Top with avocados and sprinkle with sesame seeds.

Per Serving: 451 calories; protein 13g; carbohydrates 40g; fat 28.3g; cholesterol 34.7mg; sodium 479.6mg.

Product salad is one of the nicest salads to produce . It is more in fibre and water produce . As fruits can make natural sweetness , you must have it for breakfast . The sweetness can will give you enough energy for the day and deal with your sweet cravings too.

Salads is sometimes get a bad rap for being unpleasant (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is not being talked more , but it’s precisely where you’ll found the good vegetable fruit that may get weight loss.