This salad keeps well and tastes great as leftovers the next day!
Trim ends off brussels sprouts. Cut in half and rinse in colander. Pat dry.
Put brussels sprouts in food processor and shred.
Toss shredded brussels sprouts with peppers, craisins, scallions, and walnuts.
Whisk vinaigrette ingredients together and pour into brussels sprouts mixture. Toss to coat. Adjust seasonings to taste and enjoy!