Homes+ Magazine Issue 146

4 cups Shredded Brussel sprouts

2 cups Shredded carrots

1 cup Micro Green Blend (Pea Shoots, Sunflower Shoots, Broccoli and Mustard Shoots)

1/2 cup Dried Cranberries

1/2 cup Wild Blueberries

1/4 cup Shredded Bothwell 548 old cheddar

1 tbsp Pickled julienne of beets (optional)

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.

• In a large bowl combine all ingredients except the cheese.

• Place mixture evenly on 4 plates.

• Drizzle vinaigrette over salad, garnish with cheese