Brussels Sprout Salad with Pomegranate Seeds

Makes a full medium size soup bowl of salad, perfect for a light lunch; we doubled for dinner for two

6 brussel sprouts, washed, patted dry and thinly sliced
2 red onion, sliced thinly, 2 tablespoons
pomegranate seeds, handful, about 1/4 of a large pomegranate

1/4 cup tea seed oil
1/8 cup sherry vinegar
1/8 cup fresh meyer lemon juice
sprinkle of maldon salad
sprinkle of fresh cracked black pepper

In a small bowl, soak the red onion in ice cold water, while you mandoline or thinly slice the brussel sprouts. Drain the onion, pat dry and mix with the sprouts. Add the pomegranate seeds and lightly toss. In a small jar with a lid, add the oil, vinegar and lemon juice; shake well, about 45 seconds. Drizzle over the salad. Add as little or more, depending on your personal preference. Sprinkle with salt and pepper. Lightly toss. Serve. Eat.

From ChezUs
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