1 lb. fresh Brussels sprouts, trimmed and shredded

2 medium Granny Smith apples, chopped

1 medium red onion, chopped

1 medium yellow or orange bell pepper, chopped

1/2 cup walnuts, chopped

1/2 cup grapes, sliced in half

1/2 cup cheddar cheese, shredded

3 strips of bacon, cooked and crumbled

1/4 cup olive oil

2 Tbsp red wine vinegar

2 Tbsp honey mustard dressing

1 garlic clove, minced

1/4 tsp salt

1/4 tsp pepper

In a small bowl, whisk together the olive oil, red wine vinegar, honey mustard dressing, garlic, salt, and pepper. In a large bowl, combine the Brussels sprouts, apples, onion, bell pepper, walnuts, grapes, cheddar cheese, and bacon. Pour the dressing mixture from the small bowl over the mixed salad in the large bowl and toss to coat. Refrigerate or serve immediately.

Recipe courtesy of Shirley Dowell, North Vernon