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.