Brussels Sprouts Salad With Carrots, Apples, Pistachios & Poppy Seed Dressing

• FOR THE SALAD:
• 1-1/2 whole Large, Crisp Red Apples, Skin On, Cored Then Diced
• 2 teaspoons Lemon Juice To Sprinkle And Toss Over The Diced Apples To Prevent Browning
• 3/4 pounds Brussels Sprouts, Cleaned And Shredded
• 2 whole Large Carrots, Cleaned, Peeled, And Shredded
• 5 ounces, weight Shelled And Salted Pistachios
• FOR THE DRESSING:
• 1/3 cups Vegan Mayonnaise (or Regular If Not Making A Vegan Version)
• 1/4 cups Soy Milk (or Regular Milk If Not Making Vegan Version)
• 3 Tablespoons Champagne Vinegar
• 3 Tablespoons Agave Nectar (or Honey If Not Making Vegan Version)
• 1-1/2 teaspoon Dried Mustard
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Black Pepper
• 1 Tablespoon Poppy Seeds

1. First combine the apples and lemon juice in a small bowl so that the apples are coated in juice (to prevent browning). Then combine the Brussels sprouts, carrots, apples, and pistachios in a large bowl and toss.
2. Add all of the ingredients for the dressing into a small bowl and whisk together until smooth. Taste the dressing and adjust the seasoning as needed.
3. Serve the salad in individual bowls with the dressing served on the side.

salad, crisp red apples, lemon juice, brussels, carrots, weight, dressing, mayonnaise, ubc, vinegar, honey if, dried mustard, salt, ubc, poppy seeds

Taken from tastykitchen.com/recipes/salads/brussels-sprouts-salad-with-carrots-apples-pistachios-poppy-seed-dressing/ (may not work)