2 International Drive

Rye Brook, NY 10573

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Brussels Sprouts Salad

January 1, 2009




  • 6 lbs. Brussels sprouts

  • 6 cups walnuts, toasted and chopped

  • 1 lb. onions, chopped

  • 3/4 cup sugar

  • 8 cups mayonnaise

  • 7 Tbsp. brown mustard

  • 8 cups LMPS mozzarella cheese

  • 1 cup cider vinegar

  • 1 tsp. fresh tarragon, chopped

  • 3 lbs. bacon, crisped and chopped (optional)

  • Fresh tarragon (for garnish)


  1. Steam and cool Brussels sprouts.  De-stem and cut Brussels sprouts into quarters. Mix walnuts, onions, sugar, mayonnaise, brown mustard, mozzarella cheese, vinegar and tarragon in a separate bowl and then combine with the sprouts. Plate and serve. Top with the chopped bacon and garnish with additional fresh tarragon leaves.


Recipe submitted by Bill C., Flik Independent School Director of Dining Services

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