Ingredients
4 cups shredded fresh Brussels sprouts4 large carrots, peeled and shredded1 pound bacon strips, cooked and crumbled8 green onions, chopped2/3 cup dried cranberries1 cup sliced almonds, toastedDRESSING:1 cup plain Greek yogurt1/2 cup reduced-fat mayonnaise1/2 cup cider vinegar1/3 cup honey1/2 teaspoon garlic powder1/2 teaspoon sea salt
Preparation
In a large bowl, combine the first 6 ingredients. In another bowl, whisk dressing ingredients until smooth; drizzle over salad and toss to coat. Refrigerate, covered, at least 2 hours before serving.
