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Cracking way to use up leftover sprouts... TO CHRISTMAS.

THIS recipe from Love Your Greens is perfect for a Boxing Day lunch when you want to make the best of your Christmas Day leftovers.

Brussels Sprouts and Cranberry Salad INGREDIENTS: 280g shaved Brussels sprouts 60g dried cranberries, cut into pieces 50g pancetta, diced 30g pecan nuts, chopped into small pieces 30g Parmesan cheese shavings (you can use a vegetable peeler to achieve thin shavings) 1 small red onion, sliced thinly 2 tablespoons cider vinegar 2 tablespoons Dijon mustard 1 clove of garlic, crushed and chopped into very small pieces 4 tablespoons olive oil (you may need to add a little more if the dressing needs it) 50ml lemon juice 1/4 teaspoon maple syrup Salt and pepper, to season METHOD: 1. Whisk together the vinegar, mustard, garlic, oil, lemon juice, syrup and salt and pepper until completely combined. 2. Mix the sprouts, cranberries, pancetta, pecans and onion together in a large bowl before pouring over the salad dressing.

3. Toss all of the ingredients together to make sure the salad is completely coated, then cover with cling film and put in the fridge for up to an hour. 4. Before serving, sprinkle over the Parmesan shavings.

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Publication:Coventry Evening Telegraph (England)
Date:Nov 28, 2014
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