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Brussels Sprouts Salad Print Email


3 lbs Brussels sprouts, trimmed, halved
3/4 Cup Mayonnaise
1/4 Cup Whole-grain mustard
1 1/2 TBS Red wine vinegar
2/3 Cup Walnuts, toasted, roughly chopped
2/3 Cup Sun-dried tomatoes, thinly julienned
Salt and freshly ground black pepper, to taste

Cook the Brussels sprouts in boiling salted water until just tender in the center. Remove and immediately place in ice water to shock and retain the color. Drain thoroughly.

Combine the mayonnaise, mustard and red wine vinegar in a mixing bowl and whisk together. Add the Brussels sprouts, walnuts and sun-dried tomatoes to the dressing mixture and stir to combine. Season with salt and pepper to taste.

Yield: 8 to 10 servings
Chef Carol Watson
Milk and Honey Café - Chicago, Ill., USA

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