Brussels Sprouts & Grape Salad with Sour Cream Sauce
 

This sauce is good with broccoli or as a dip for raw vegetables, too.

1) For each diner, trim bottom and slice in half lengthwise 6 Brussels sprouts. Steam until barely tender. Slice about 8 red or purple grapes in half lengthwise and remove seeds. Scatter sprouts and grapes on a bed of Boston lettuce. Drizzle a little vinaigrette over lettuce. Top with sprouts and grapes with a spoonful or two of sour cream sauce.

2) Sour Cream Sauce: Mix together 1 c. sour cream, 1 Tb. tamari or good soy sauce, 1/2 t. lemon juice, 1 Tb. finely chopped fresh herbs (such as scallions, dill, burnet or parsley), fresh ground pepper, and 1 Tb. gomahsio. Taste sauce and adjust it.

Dressing is enough for 6-8