T H E H O L I DAY S E A S O N I S FA S T A P P R OA C H I N G !
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HOMES + E A T S
Brussel Sprout
Salad
Chef D Local Chef
INGREDIENTS 4 cups Shredded Brussel sprouts 2 cups Shredded carrots 1 cup Micro Green Blend (Pea Shoots, Sunflower Shoots, Broccoli and Mustard Shoots)
½ cup ½ cup ¼ cup 1 tbsp
Dried Cranberries Wild Blueberries Shredded Bothwell 548 old cheddar Pickled julienne of beets (optional)
DRESSING 1 cup Extra virgin olive oil ¼ cup Lemon juice ¼ cup Chopped basil Salt and pepper to taste Place all ingredients in a Jar and shake to combine
DIRECTIONS • In a large bowl combine all ingredients except the cheese. • Place mixture evenly on 4 plates. • Drizzle vinaigrette over salad, garnish with cheese
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