Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced red onion
  • 2 tablespoons erythritol confectioners-style sweeter (or other sweetener)
  • 1 teaspoon minced garlic
  • 1 teaspoon dried thyme (or 1 tablespoon chopped fresh)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup olive oil (extra virgin)
  • 2 pounds Brussels sprouts (shaved)
  • 1 cup Daiya Cutting Board Collection Cheddar Shreds
  • 1/2 cup pine nuts (toasted )
  • 1/3 cup pomegranate ariels

Instruction

  • In a blender combine lemon juice, apple cider vinegar, dijon mustard, red onion, erythritol, minced garlic, thyme, salt, and pepper. Process to combine. With the motor running, add the oil in a steady stream.
  • Place the Brussels sprouts in a large bowl and toss with the dressing. Let sit at room temperature for an hour, or refrigerate overnight.
  • Stir in the Daiya shreds, pine nuts, and pomegranate and serve.