Brussels Sprouts Salad
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:
Purchases made via the Amazon link help support Price-Pottenger.
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