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    Brussel Sprout Salad

    If you are one of the many people that tend to turn your nose up when you hear the word Brussel Sprout take head. This simple, yet delicious salad will change your mind.

    You will need:

    Brussel Sprouts – quantity depends on how much salad you desire to make. I used about a pound for this recipe.
    Sun Dried Tomato – approximately 1/4 cup/pound of sprouts.
    Pecan Pieces – approximately 1/4 cup/pound of sprouts.Lemon Juice – approximately 1 TBSP
    Sea Salt/Pepper – to taste.
    Red Wine Vinegar – approximately 2 TBSP.
    Olive Oil – approximately 6 TBSP.
    Sugar – approximately 1 tsp.

    The best way to shred the sprouts is with a mandoline or food processor fitted with a slicing blade, however, you can use a very sharp knife and thinly slice the sprouts. Cut the bottom off the sprouts and remove any dark outside leaves, they tend to get bitter. Put the sprouts, tomato, pecans, vinegar, oil, sugar, salt and pepper in a non reactive bowl and toss well. The salad goes well with just about anything.

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