Ingredients
1
lb fresh Brussels sprouts, trimmed
1 1/2
cups thinly shredded red cabbage
8
slices center-cut bacon, crisply cooked, crumbled
1/2
cup sweetened dried cranberries
1/3
cup chopped pecans, toasted
1/3
cup light olive oil-and-vinegar dressing
1/4
cup orange juice
3
tablespoons fresh lemon juice
1/4
cup shaved Parmesan cheese
Preparation
In large bowl, toss Brussels sprouts, cabbage, bacon, cranberries and pecans.
In small bowl, stir dressing, orange juice and lemon juice with wire whisk until well blended. Pour dressing over salad; toss to coat. Top with cheese. Serve immediately.
