Another favorite from the 2017 Menu for Change potluck party recipe book. It was submitted by Deborah Magallanes, adapted from and inspired by Food Network.
Dressing:
- 1 C EVOO & 3/4 C canola oil
- 3 Tbsp honey
- 4 Tbsp fruity vinegar
- 3 Tbsp fresh lemon juice
- 1 Tbsp minced onion
- 3 tsp whole-grain mustard
- 4 small cloves garlic, minced
- salt & pepper
Salad:
- 1 lb fresh Brussels sprouts, leaves only (about 6 C)
- 1 C fresh blueberries, cut in half
- 1 C dried cranberries or Craisins
- 1/2 C chopped almonds
- 1/2 C raw pecans
- 6 oz shaved manchego cheese
Mix all dressing ingredients in jar, shake well, sit for an hour or a day before. Gently toss all salad ingredients except for cheese. Pour dressing onto salad 1 C at a time, gently toss. Plate salad, lay cheese shavings on top.
