MY LEMON PEPPER-BALSAMIC-TZATZIKI BRUSSELS SPROUTS SALAD

So simple, healthy and quick to make. On top of that, if you process more Brussels you will have a variety of salads for the week. Boom!
 
Category:  Entrée or Side Dish
Approx. Prep and Cook Time:  15 Minutes
Approximate Cost:    $5.18 or $2.59 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free and Vegetarian  
Servings: 2
 
Ingredients
2 c. trimmed and sliced Brussels sprouts prep in the food processor ($2.33)
1 tsp. lemon pepper (.20)
1 ½ tbsp. olive oil ($1.00)
1 tbsp. balsamic vinegar (. 50)
3 tbsp. Tzatziki (or mayonnaise if you prefer) (.30)
10 cherry tomatoes (.75)
1 tbsp. chopped chives (.10)
 
Directions

1. Trim and slice the Brussels that come pre-washed. It’s easier to use a food processor with the slicing disc/part. Once set, just shoot the Brussels through the feeder tube.
2. You will only need 2 cups, therefore, refrigerate the leftover sprouts in an air tight bag.
3.  In a med-size bowl, add the lemon pepper, olive oil, balsamic vinegar and Tzatziki (or the mayonnaise of your choice) and stir until well blended.
4. Add the Brussels, mix until it’s all combined and refrigerate until time to use.
5. Serve over a bed of spinach, kale or Spring Mix salad greens.

 
Enjoy as a side dish or as a lunch salad. TOMORROW, I'LL POST MY COD FISH WITH THIS SIDE!