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Prep Time
10 mins
Total Time
15 mins
Serves
8

Ingredients

3 tbsp
red wine vinegar
45 mL
2 tsp
honey
10 mL
1 tsp
Dijon mustard
5 mL
1
small shallot, minced
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
1/3 cup
olive oil
75 mL
1.6 lb
1 bag Brussels sprouts, broccoli florets, kale and cabbage blend
2 L
1
apple, cored and thinly sliced
1/2 cup
crumbled Roquefort cheese
125 mL
1/3 cup
toasted chopped hazelnuts
75 mL

Method

Step 1
In bowl, to make mustard dressing, whisk together vinegar, honey, mustard, shallot, salt and pepper. Gradually whisk in olive oil.
Step 2
(Reserve bagged dressing in veggie blend package for another use.) Add veggie blend to bowl of mustard dressing, toss to coat. Divide salad among 8 plates. Top with apple, cheese and hazelnuts.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
290
Fat:
17 g
Saturated Fat:
4 g
Carbs:
26 g
Fibre:
9 g
Sugar:
13 g
Cholesterol:
15 mg
Protein:
9 g
Sodium:
480 mg