Shaved Brussel Sprout, Cranberry and Almond Salad

featuredI don’t really have a great excuse for my long absence, but I’m back and hoping to post on fairly regular basis once again, especially since we’re in the middle of the holidays which always gets my mind buzzing with recipes.

A quick little note on the Bake-Off Contest. I went. I didn’t win, but it was a blast. I have a lot more to say about it–thoughts, tips, etc.–but it will have to come later. For now…

This recipe is meant to be a riff on something I had at a potluck not that long ago. I wasn’t sure who made what, but there was a salad–similar to this one–that I couldn’t stop thinking about. Of course I didn’t think to ask for the recipe, and now so much time has passed the moment and information are lost forever. So I took a guess, and I think I got pretty close.

Shaved Brussel Sprout, Brown Rice, Cranberry and Almond Salad (serves 4)

1/2 cup (120ml) uncooked short grain brown rice
8 (or so) Brussel sprouts, washed, trimmed and cut into thin slices
1/4 cup (60ml) dried cranberries (I like juice sweetened as opposed to sugar sweetened)
1/4 cup (60ml) slivered almonds, toasted
1/4 cup (60ml) mayonnaise
1 Tbsp. (15ml) cider or rice vinegar
1/4 teaspoon (5ml) dried powdered ginger
Salt and black pepper to taste

Cook the rice according to the package directions. You want it tender, but firm. Cool.

Blend the mayonnaise with the vinegar and ginger.

In a medium bowl, toss the rice, sprouts, cranberries and almonds with the mayonnaise mixture. Season to taste.

Serve immediately or refrigerate.