1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 small garlic clove, minced
2 tablespoons olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 small red onion, halved and thinly sliced
⅓ cup dried cherries, chopped
⅓ cup chopped pecans, toasted
Whisk together the first four ingredients; gradually whisk in oil until blended. Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least one hour. Stir in pecans just before serving.
(per ¾ cup serving): 156 calories, 9 g fat (1 g saturated fat), 0 g cholesterol, 79 mg sodium, 18 g carbohydrate, 4 g fiber, 10 g sugar, 3 g protein.