Brussels Sprouts, Carrots, and Cherries
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups fresh Brussels sprouts | Wash and shred Brussels sprouts with a food processor, slicing blade, or a coarse grater. |
| 2 cups shredded carrots | Washed, peeled and shredded. |
| 1 cup dried cherries | (or cranberries) |
| 1 cup pecans | Toasted and roughly chopped. |
| ¼ cup chopped fresh parsley | Washed, trimmed and chopped or 2 Tablespoons dried. |
| 1/3 cup olive oil | |
| ½ cup lemon juice | (fresh is best) |
| 2 teaspoons lemon zest | (optional) |
| 2 tablespoons honey | |
| 2 teaspoon Dijon mustard | |
| 1 teaspoon salt | |
| ¼ teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Shred Brussels sprouts with a food processor, slicing blade, or a coarse grater. | |
| 2 | Mix with carrots, cherries, pecans, lemon zest and parsley. | |
| 3 | In a small bowl, whisk olive oil, lemon juice, honey, Dijon mustard, salt and pepper. | |
| 4 | Toss into salad. Refrigerate until ready to serve. |
Posted in Vegetable Salad Recipes
