This from artist/author, Kathryn Kleekamp of Sandwich on Cape Cod. Kathryn's transition to a plant based lifestyle was featured in a Cape Cod Times article where Kathryn shared two of her favorite recipes. Her Vegetable Barley Stew is also posted on my site. I made a few changes to omit the oil and sugar substitute that was initially recommended.

Serves 4.

• 16 Brussels sprouts
• 1 small bunch broccoli
• 4 ounces baby Kale
• 1 small red onion, thinly sliced
• 1/4 pound grapes
• 4 ounces melon of your choice
• sunflower seeds for garnish

Dressing:

• 3 tsps extra virgin olive oil (I would choose a non-fat dressing or drizzle with lemon juice mixed with a little orange juice, orange zest and Dijon mustard.)
• 3 tsps lemon juice
• 2 tsps agave nectar or maple syrup

Slice Brussels sprouts and broccoli stems in food processor. Put them in large bowl, add the kale, red onion, and fruit. Mix well. In a separate bowl mix the dressing ingredients and toss veggies and fruit. Sprinkle with sunflower seeds.