Makes 4 to 6 servings or 5 to 6 cups

Sweet Mustard-Shallot Vinaigrette:
           Makes 2/3 cup
This is one of my favorite dressings because it has a great flavor and it’s thick enough to coat the vegetables.

¼ cup brown rice vinegar
¼ cup brown rice syrup
2 tablespoons mustard
2 teaspoons EVOO
1 small shallot, minced
1/2 teaspoon unrefined sea salt


1½ pounds vegetables (carrots, Brussels sprouts, broccoli), 4 cups, cut in bite-size pieces
4 medium-large leaves butter lettuce
Optional Garnish: Edible flowers such as calendula petals (pot marigolds that were grown in old cottage gardens), Johnny jump-ups or pansies

1. Whisk dressing ingredients together and set aside.

2. Bring 1/2 inch water to boil in 3-quart pot. Add carrots and Brussels sprouts, then after 2 minutes place broccoli florets on top. When boiling resumes, cook covered until tender and bright in color, about 7 minutes. Drain, reserving broth for future use. Mix cooked veggies with dressing, drain and transfer to lettuce leaves to serve. Garnish if desired.

For 4 servings, per serving:
Calories: 125   Protein: 5gm   Saturated Fat: 0.2gm   Fiber: 6gm   Carbohydrates: 23gm   Fat: 2gm  Cholesterol: 0   Sodium: 149mg
Calories from Protein: 14%     Calories from Fats: 12%     Calories from Carbohydrates: 74%