Brussels Sprouts Salad

This is a delicious way to serve Brussels Sprouts. Especially great for a holiday side dish!

Serves 4.

Ingredients:

• 3 c Brussels sprouts, trimmed
• 4 c boiling, salted water
• 1 small red or orange bell pepper
• 3 green onions

Dressing:

• 1/2 medium Anaheim chili, roasted, peeled and seeded
• 1 1/2 Tbsp pepitas, roasted
• 1 clove garlic, chopped
• dash black pepper
• 1/4 tsp salt
• 6 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 3 Tbsp Cotija cheese, grated (or Parmesan)
• 6 Tbsp mayonnaise
• 1 T water

Directions:

1. In a large saucepan over medium heat, place the Brussels sprouts and cover with the boiling water.
2. Bring to boil, reduce heat, and boil 5 minutes, or until just tender. Drain and cool. Place in covered container in refrigerator to chill through.
3. Place chilled Brussels sprouts, diced bell pepper, and sliced green onions in a large bowl and toss in the dressing below.

Dressing:

1. In a small blender or food chopper, place all salad ingredients.
2. Pulse until well blended.
3. Use 1-2 Tbsp of the dressing on this salad and toss well. (Reserve remaining dressing for another use, covering tightly and refrigerating it. This salad will keep a few days if tightly covered and refrigerated.)