Prep Time: 20 min // Cook Time: 15 min// Total: 35 min // Serving: 3 cups

This Brussels sprouts tossed salad recipe is an anti-inflammatory and anti-oxidant salad entrée! Blanching the Brussels sprouts quickly will soften the Brussels sprouts slightly. Rinsing them with cold water will stop further cooking so that they will not become mushy. I used carrots in this salad but you can use any vegetables you like. Depending on the availability, fresh cucumbers, bell peppers or tomatoes will be great in this salad too. The chopped apples provide the right amount of sweetness to balance off your own favorite vinaigrette dressing. Feel free to replace apples with your favorite fruits or omit them if you prefer. By the way, it is easy to make this into a plant-based salad, just replace eggs with beans or lentils to get your protein.

Ingredients:

• 2 cups whole Brussels sprouts, sliced

• 1 cup baby carrots, chopped

• 4 hard boiled eggs

• 1 cup cubed apples

• ¼ cup Salad Dressing

  Variations:

• Plant-based: Replace hard boil eggs with garbanzo beans

• Replace apples with other fresh or canned fruits such as fresh pears or canned mandarin oranges

Instructions:

1. Blanch Brussels sprouts for 3 minutes then remove Brussels sprouts after blanching

2. Use the same water to boil 4 eggs

3. Slice Brussels sprouts to thin pieces while boiling eggs

4. Chop baby carrots into thin circular shapes

5. Chop apples into small cubes

6. Slice hard boil eggs

7. Drizzle with your favorite salad dressing