INGREDIENTS
For the dressing:
4 tbsp
olive oil
Juice from 2 lemons (about 7 tablespoons)
Juice from ½ orange (about 2 tablespoons)
1 tsp
dijon mustard
1 tbsp
finely minced shallot
1 clove
finely minced garlic
For the salad:
20
Brussels sprouts
1
head broccoli
5
pieces bacon
3
green onions
1/2 cup
craisins
1/2 cup
sunflower seeds