Savory Sweet Arugula Salad

Note: Candied Brussel Sprouts must be prepared 24 hours ahead of making this recipe.

Ingredients:
1 lb. organic Brussel sprouts
2 tbsp. tamari
2 tbsp. apple cider vinegar
¼ cup maple syrup
½ tsp. onion powder
½ tsp garlic powder

Directions:
Wash and rinse the Brussel sprouts. Dry them. Cut them into slices. Place them into a large mixing bowl. Take a measuring cup and add all of the remaining ingredients. Whisk the mixture with a fork. Pour over the Brussel sprouts making sure to coat them evenly.

​Take a dehydrator tray with a teflex sheet and place the mixture on the tray. Make sure it is evenly distributed over the tray. Dehydrate at 115 degrees for 12 hours. Flip the tray over onto another tray and continue dehydrating for 12 more hours. Store in an airtight container in the refrigerator until ready for use.

Directions:
Take a julienne vegetable peeler and slice the cucumber into thin slices. Set aside 18 slices. Take the remaining cucumber and cut each slice into 4 strips. Peel and slice the carrots. Take the radicchio and with a small knife, cut away each leaf gently from the center of the head. Make sure you are cutting at the base of each leaf. Remove the leaves one by one. Take a large mixing bowl and place the cucumber strips, arugula, carrots and peas into it. Set aside.

Dressing Ingredients:
½ cup of olive oil
1 tbsp. balsamic vinegar
1 tbsp. apple cider vinegar
1/8 tsp. black pepper
¼ tsp. onion powder
¼ tsp. garlic powder
1 tsp. smoked paprika
1 tbsp. maple syrup

Directions:
Pour all of the ingredients into a measuring cup and whisk it all together. Pour over the salad. Take 3 plates and place a radicchio cup in the center of each plate. Place cucumber slices all the way around each cup. Fill each cup with salad and sprinkle each salad with candied Brussel sprouts. If you wish to decorate further, julienne some carrots and make a beautiful fountain for each salad plate. Refer to the photo for decoration.

Serves 3