*****8/56 GEMELLI & BRUSSELS SPROUTS WITH DIJON VINAIGRETTE (8/56)

Late morning 2/11/12, have completed
my greens for the day, but not my grains,
still need 2 more servings......mmmm, oatmeal
for supper?   I hope not.

RECIPE 8/56  Gemelli & Grussels Sprouts with Dijon Vinaigrette  (This is a recipe a tried on 2/11/12, and it was GREAT!!!!!!!!!,  I followed it closely except I forgot the cider vinegar, but it was great without it).  Also you see I did have my own accompaniments of roasted red and sweet potatoes, sliced thinly and placed in the oven at 350 for the full 30 minutes it took to create this meal, drizzled with EVOO and presented with a dash of freshly ground salt, it was wonderful as a side.  You can see the late morning sun on my tablecloth. It has been extremely cold, a snap of cold disrupting a warm winter.  The salad is wonderful.  I never found the gemelli so I had to use fussili pasta instead.  I made it al dente.  That decreases the glycemic load and doesn't overactivate the gluten.  Plus the texture is better.  By keeping the apple cider vinegar out and using only lemon, it became a thicker drizzle and seemed to incorporate well with the ingredients, so I will probably continue to leave it out.  By the way, I do not or should I say "did" not like brussels sprouts.  This meal has introduced me to a new food group......that I love, yea!

INGREDIENTS
8 ounces pasta
1 lb brussels sprouts (small ones)
1 small red onion
2 lemons
1/3 cup country dijon mustard
1/4 cup apple cider vinegar (may want to skip this ingredient)
1 1/2 Tbsp packed brown sugar
1/2 tsp coarsely ground black pepper
1/4 tsp salt
2 1/2 Tbsp canola oil
1/3 cup dried cranberries
1/2 cup pecan halves, toasted and coarsely chopped

DIRECTIONS:
PREP TIME 20 MINUTES   TOTAL TIME 30 MINUTES  YIELD 4 SERVINGS

1.  Cook pasta according to directions, omit salt and oil, drain and rinse under cold water

2.  Fill bowl with ice and set aside.  Place sprouts in boiling water, cook uncovered 4 to 6 minutes or until crisp-tender;  drain and immediately plunge into ice water.  Let stand 5 minutes, then pat dry.

3.  Meanwhile, thinly slice onion.  For vinaigrette, juice lemons to measure 3 tbsp.  Combine lemon juice, mustard, vinegar, brown sugar, black pepper and salt; whisk until well blended.   Slowly whisk in oil until well blended.

4.  Combine pasta, sprouts, onions cranberries and pecans in mixing bowl, add vinaigrette and mix gently.