for the dressing 5 tablespoons grapeseed, sunflower or olive oil 3 tablespoons maple syrup 2 tablespoons pomegranate molasses 1
tablespoons mustard generous squeeze of lemon juice — optional sea salt and freshly squeezed black pepper
1 pound Brussels sprouts, thinly sliced
Generous pinch of salt 2 teaspoons Dijon
mustard 2 teaspoons maple syrup 2
tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!)
Create a tasty dish by mixing tuna with a
generous portion of chopped pickles, a
tablespoon of balsamic vinegar, half a teaspoon of dried Italian herb seasoning, plus a teaspoon of spicy brown
mustard, and lemon juice.