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Ingredients
Dressing
- 6 oz vegetable oil
- 2 oz lemon juice
- 1 oz red wine vinegar
- 1 tbsp Dijon mustard
-
1
tsp honey
or 1 tsp agave - ¾ tsp salt to taste
- ⅛ tsp ground black pepper to taste
Salad
- 18 oz Brussels sprouts trimmed
- 1 fennel bulb trimmed, cut into pieces that fit into feeder tube
- 2 oz red onion cut into wedges
- 3 oz dried cranberries
- 3 oz sliced almonds
- 2 oz Parmesan cheese
- 1 lemon thin peel only, no white pith
- ¼ bunch fresh parsley, leaves only
- lemon cut into wedges to serve
- Nutrition
- per 1 portion
- Calories
- 705.2 kcal / 2950.5 kJ
- Protein
- 15.3 g
- Fat
- 57.9 g
- Carbohydrates
- 43.8 g
- Fibre
- 11.5 g
- Saturated Fat
- 9.4 g
- Sodium
- 741 mg
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