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Tea-poached raisins:

½ cup golden raisins

2 tea bags (Lipton works best)

2 tablespoons champagne vinegar


1 pound Brussels sprouts

½ cup tea-poached raisins (recipe above)

½ cup toasted or smoked almonds, chopped in half

Juice of 1 lemon

3 tablespoons extra virgin olive oil

Salt and pepper, to taste

For tea-poached raisins: In a saucepan, combine raisins, tea bags, vinegar and enough water to cover raisins and tea bags. Bring to boil for 10 minutes. Cover and let raisins and tea mixture steep an additional 10 minutes. Drain in colander and let raisins cool before including in salad recipe.

For salad: Use a Japanese-style mandolin or sharp knife to julienne the sprouts. In large bowl, combine tea-poached raisins, almonds and Brussels sprouts; mix thoroughly. Dress with lemon juice, olive oil, salt and pepper.

Grass Fed

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