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INDIVIDUAL RESULTS MAY VARY

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Vegetarian

Brussels Sprouts Salad

Lunch

To prepare dressing, combine oil, lemon juice, vinegar, and maple syrup. Whisk well to emulsify the oil into the dressing.

 

Combine the shaved sprouts, herbs, and dried blueberries in a large bowl and coat with dressing. Toss well to ensure even coating of the sprouts. Add salt and pepper to taste.

 

Refrigerate salad until ready to eat (24 hours works well in order for sprouts to soften and flavors to meld). Serve salad topped with a sprinkle of sliced almonds.

1 lb raw Brussels sprouts, sliced/shaved into slaw
¼ cup dried blueberries, unsweetened
1 TBSP fresh tarragon (or other herb of choice), chopped
3 TBSP extra virgin olive oil
3 TBSP fresh squeezed lemon juice
1 TBSP apple cider vinegar
1 TBSP 100% maple syrup
Salt and pepper to taste
¼ cup sliced almonds

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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