Sprout Salad Slider

• 3 cups leftover brussels sprouts, quartered
• 1 green apple, small dice
• 2 scallions, sliced up to the pale green portion
• 1 to 2 tablespoons cherry peppers, diced (to taste, depending on spice tolerance)
• 1 cup mayonnaise
• 1/2 cup walnuts, lightly toasted
• Last nights unbaked rolls, halved, buttered and heated on a griddle
• Roma tomato, sliced
• Crisp iceberg lettuce

1. Mix all ingredients in a bowl.
2. Adjust seasoning to taste.
3. Serve on roll with tomato slices and lettuce.

leftover brussels sprouts, green apple, scallions, cherry peppers, mayonnaise, walnuts, nights unbaked rolls, tomato

Taken from cooking.nytimes.com/recipes/1015363 (may not work)