Recipe courtesy of Julianna / @juliannavezza
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Preheat skillet over medium heat and add oil. Place fish sticks in skillet. Cook for 7-8 minutes until golden brown and crispy (flipping halfway). Remove from heat and chop each stick into 1-inch pieces; set aside.
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Trim the Brussels sprouts by cutting off the stem ends. Thinly slice using a mandoline or sharp knife and place into a large bowl. Add fish sticks, apple, almonds and cranberries to bowl.
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Make the lemon vinaigrette by whisking together all of the dressing ingredients in a small mixing bowl.
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To serve, toss the salad with the lemon vinaigrette.