Shredded Brussels Sprouts and Pomegranate Salad

Gluten free, grain free, soy free, nut free

Yield: 3-4 side salad servings

Ingredients

• 4 cups of shredded brussel sprouts

• 1/2 cup pomegranate seeds

• 1/2 small red onion, diced

• optional: chopped fresh chives, shredded pecorino romano or parmesan cheese

• dressing:

• 1/4 cup lemon juice

• 3 T extra virgin olive oil

• 1 T dijon mustard

• 2 cloves of garlic, shaved

• 1/4 tsp sea salt

• pepper, to taste

Directions

1. In a small mixing bowl or jar, mix dressing ingredients and set aside

2. Add brussel sprouts, pomegranate seeds, onion, and chives if desired, to a large mixing bowl. Pour on dressing and toss

3. Add shredded cheese, if desired

4. Serve immediately, or make a day in advance, and store in the fridge*

*salad is best served after it’s sat for a few hours, to absorb dressing and will last in the fridge 3-4 days