Brussels Sprouts, Arugula & Egg Salad Author: Carolyn Barnes Ingredients 8 oz. Brussel sprouts, cleaned and sliced very thin (or you can use a shredder) 8 oz. arugula (I like to tear mine into small pieces) 1/8 cup olive oil 2 cloves garlic, chopped ¼ tsp red pepper flakes 2 tsp balsamic or red wine