finely diced
1. Place all ingredients in a bowl and whisk together.
2. Adjust salt to taste.
3. If the dressing seems too thin, add more mayonnaise.
1. Preheat the oven to 250 degrees.
2. Place the almonds on a baking sheet in one layer. Bake the almonds in the oven for 10 minutes. While the oven is heating and almonds are baking, prep the sprouts and apples.
3. Using a sharp knife, trim the root portion of the sprouts.
4. Using a knife or mandolin, shave the sprouts into thin strips. (If using a knife, slice the sprouts in half lengthwise and place the cut side down then slice into strips.)
5. Core and peel apples, then chop into a medium dice. If desired, toss apples in a splash of fresh-squeezed lemon juice to keep them from oxidizing.
6. Remove almonds from oven and chop coarsely.
7. Place almonds, sprouts, apples and raisins in a bowl. Toss with buttermilk dressing, divide the salad among four plates and serve.