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Author Notes: A delicious combination of crunchy, sweet and tart with a very pretty mix of colors —Claire Smith
- 1 cup Brussels sprouts
- 1/2 cup Kumquats
- 1/2 cup Pomegranate seeds
- 1/2 cup Walnuts
- 1 teaspoon honey
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- Shred your Brussels sprouts, slice the kumquats and chop the walnuts. Mix them all up with the pomegranate seeds.
- Mix the honey, lemon juice and olive oil together and shake or stir well to mix into a dressing.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad