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Roasted Brussels Sprouts and Lentil Salad
- lb Brussels Sprouts
- tablespoon olive oil
- Pinch of salt
- cup Puy Lentils
- 2 cups water
- 3-4 handfuls lettuce
- 2-3 ounces goat cheese
- cup sunflower seeds
- 2 tablespoons vinegar*
- 1 tablespoons olive oil
- 1 tablespoon lemon juice, optional
Directions:View on Naturally Ella
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