Brussels Sprouts Salad

brussels spouts salad green beans green onions celery bell pepper lemon juice olive oil dried basil food preparation recipe Annie Dru side dish

By Pat Connolly

This is a good balance of tender cooked and crunchy raw vegetables.


  • ¾ cup Brussels sprouts, quartered
  • ¾ cup green beans, cut into ½-inch pieces
  • 1 cup celery, chopped
  • ½ cup bell pepper, chopped
  • 2 tablespoons green onions, chopped
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons fresh or 1½ teaspoons dried basil
  • ¾ cup parsley, chopped


Cook Brussels sprouts and green beans until tender but crunchy. Drain and chill 1 hour. Chop remaining vegetables and combine them with the cooked vegetables. Mix together olive oil, lemon juice, and herbs.  Shake well and pour over salad. Toss to coat vegetables and chill 1 to 2 hours. Serves 2 generously.

Variation:  Add either ½ cup cooked chickpeas or ½ cup cooked rice.

Reprinted with permission of the publisher (The McGraw-Hill Companies) from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation.

Become a member and check out other Pat Connolly recipes:

Rainbow Soup


Anchovy Dressing

Beef Rutabaga Stew

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Published in the Price-Pottenger Journal of Health and Healing
Winter 2010 - 2011 | Volume 34, Number 4
Copyright © 2011 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide

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