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Brussels Sprout and Sweet Potato Salad

January 8, 2016

Kevin cooked another great recipe from his calendar, ACOUPLECOOKS.  This salad is rich in nutrients.  He liked it so well, he went back for not only seconds, but thirds.  Thank you, Kickstarter backers, for backing this recipe.  (Omit the cheese for a vegetarian dish.)


2 c. Brussels sprouts

1 sweet potato

1 tbsp olive oil

2 tsp. lemon juice

1/4 tsp. Kosher salt

1/4 c. sharp cheddar cheese

1/4 c. pecan pieces


Peel and dice sweet potato.  Toss in olive oil.  Place on cookie sheet and bake at 400 degrees F for approximately 15 minutes or until soft.  In the meantime, cook Brussels sprouts until tender.  Let cool, and then slice. Spread Brussels sprouts in the bottom of a casserole pan.  Drizzle lemon juice over sprouts.  Sprinkle with salt.  Layer sweet potatoes.  Sprinkle cheese.  Top with pecans.





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