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Salads
American
6 - 8 servings
25 minutes
5 minutes
1-pound Fresh Brussels Sprouts – shredded
1-pound Melissa’s Kale Sprouts - trimmed; halved lengthwise
2 Carrots – shredded
1 Hatch Sweet Onion or Perfect Sweet Onion - sliced very thin
4 Fresh Hatch Peppers – roasted; peeled; stems and seeds removed; diced small - divided use
2 cloves Fresh Garlic – minced
2 Melissa’s Butterscotch™ Pears - diced small
2 packages Melissa’s Dried Cranberries
1/3 cup Granulated Sugar
½ teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
¼ cup Milk
¾ cup Greek Yogurt
1 ½ tablespoons Seasoned Rice Vinegar
1 tablespoon White Wine Vinegar
1 Fresh Lemon – juiced
In a mixing bowl, combine the Brussels sprouts, kale sprouts, carrots, onion, 3 Hatch peppers, garlic, pears and cranberries.
In another bowl, combine the sugar, the other Hatch pepper and the rest of the ingredients.
Combine the contents from both bowls, cover and refrigerate for 1 or 2 hours to allow the flavors to meld.
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