250 ml brussels sprouts 1 cup
15 ml plain yogurt 1 tbsp
15 ml mayonnaise 1 tbsp
15 ml orange juice 1 tbsp
50 ml fresh parsley, chopped 1/4 cup
salt & pepper to taste
1 large orange, peeled & sectioned
500 g potatoes, cooked & diced 1 lb
In a small saucepan over medium heat, cook brussels sprouts until tender. Drain, cool and slice.
In a large bowl; stir yogurt, mayonnaise, orange juice, parsley, salt and pepper until well blended. Add orange sections, brussels sprouts and potatoes. Toss gently to evenly coat. Cover and chill several hours.
Serves 6