Cilantro-Lime Vinaigrette

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Cilantro-Lime Vinaigrette Yum
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Prep Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Servings
Ingredients
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Instructions
  1. Blend all ingredients in a mini food processor or magic bullet until thoroughly combined.
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Pesto Vinaigrette

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Pesto Vinaigrette Yum
This makes a summer-fresh dressing for any green salad and adds super flavor to a plate of sliced tomatoes sprinkled with green onions and feta cheese.
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Prep Time 5 minutes
Servings
cup
Ingredients
Prep Time 5 minutes
Servings
cup
Ingredients
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Instructions
  1. In a bowl combine pesto, vinegar, and lemon juice. Slowly add olive oil in a thin stream, whisking until combined.
Recipe Notes

Can be refrigerated for up to three days.

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Roasted Holiday Brussels Sprouts

A delicious recipe for Roasted Holiday Brussels Sprouts, which I modified from a recipe I found online to make it more festive.

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Roasted Holiday Brussels Sprouts Yum
A delicious recipe for Roasted Holiday Brussels Sprouts, which I modified from a recipe I found online to make it more festive.
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Prep Time 15
Cook Time 20
Servings
Ingredients
Prep Time 15
Cook Time 20
Servings
Ingredients
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Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper.
  3. Line a large baking sheet with aluminum foil. Put the brussels sprouts evenly spaced on the baking sheet.
  4. Roast the sprouts, stirring occasionally for even browning. They are done when until tender and caramelized, about 20 minutes.
  5. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar, cranberries, and walnuts and toss to coat evenly.
  6. Taste and adjust seasoning if necessary, then serve.
Recipe Notes

*If you have some brussels sprouts that are very large, cut them into quarters. The pieces will cook more evenly if they are all about the same size.

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