TZUTC: -0700   
   MSGID: 34562.fidonet_cooking@1:105/500 2d63de4a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shaved Brussels Sprouts Salad   
    Categories: Salads   
         Yield: 4 Servings   
       
         2 tb Apple cider vinegar (30 ml)   
         3 tb Orange juice (45 ml);   
              - freshly squeezed   
       1/2 tb Orange zest (3 g)   
              - (optional)   
       1/2 ts Sea salt (3 g)   
       1/2 ts Ground black pepper (1 g)   
     2 1/2 tb Extra virgin olive oil   
              - (37 ml)   
         1 ts Dijon mustard (5 ml)   
         1 tb Raw cane sugar or   
              - coconut sugar (12 to 15 g)   
         1 lb Brussels sprouts (453 g);   
              - shaved (6 to 7 c)   
         1    Gala apple;   
              - cored & chopped   
         1 c  Cooked quinoa (185 g)   
       1/3 c  Dried cranberries (40 g)   
       1/3 c  Walnuts; (35 g); chopped,   
              - toasted if preferred   
              Salt & pepper; to taste,   
              - don't skip this!   
       
     Preparation time: 30 minutes   
        
     With apples, quinoa, and a sweet-and-tangy orange vinaigrette, this   
     Shaved Brussels Sprouts Salad is bursting with flavour and texture!   
        
     Sweet Orange Vinaigrette:   
        
     Add all the ingredients to a mason jar or any jar fitted with a top.   
     Shake vigorously until combined thoroughly. Set aside until ready to   
     use. Feel free to double the dressing if desired.   
        
     Shaved Brussels Sprouts Salad:   
        
     To prepare the Brussels sprouts, wash thoroughly and dry. Remove the   
     shrivelled outer leaves (if any) and cut the tough ends off of the   
     Brussels sprouts. Using a mandoline, or a food processor fitted with   
     a shredded top, shred the Brussels sprouts. Use a mandoline glove to   
     protect your hands!   
        
     Pour half the salad dressing onto the Brussels sprouts and mix to   
     combine. Let it sit on the salad while you prepare the other   
     ingredients (about 5 minutes, or 8 minutes if toasting the walnuts).   
        
     Add all the other ingredients to the salad. Season with salt and   
     Pepper (this really pulls out the flavours) and add the rest of the   
     vinaigrette. Toss to combine.   
        
     You can eat it immediately, but I highly recommend waiting at least 30   
     minutes while the salad marinates in the fridge. It tastes even better   
     after a day in the fridge! Enjoy!   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426